Twig's Pasta Fagioli (Pasta Fazool)

Twiggyann's Note:

This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 2 (14 ounce) cans diced tomatoes
• 6 cups chicken stock
• 1 cup uncooked ditalini (or other small pasta)
• 1 (14 ½ ounce) can kidney beans
• 1 (14 ½ ounce) can cannellini beans
• 1 (14 ½ ounce) can pinto beans
• 2 carrots , diced
• 2 celery ribs , diced
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 3 garlic cloves , minced
• 1 medium onion , chopped
• 2 tablespoons olive oil
• ¼ teaspoon white pepper
• ¼ teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• fresh grated parmesan cheese

Directions:

1. Heat olive oil in a large stock pot.
2. Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
3. Add diced tomatoes and chicken stock.
4. Add beans and remaining spices.
5. Simmer for 60 minutes.
6. During the last 20 minutes of cooking, add the macaroni.
7. When serving, top with fresh grated parmesan cheese.

Reviews

[Chef #1402410]

This is a terrific recipe for a very authentic Pasta Fagioli. It's very similar to my Italian Grandfather's recipe. He used fresh parsley and basil, but other than that, it's the same.

[Rose is Rose]

Fantastic!! I had some home-cooked pinto beans to use up and had pasta on the brain. I was so happy to find this recipe! Once the liquid ingredients were in the pot boiling, I added my elbow macaroni, covered it and let it simmer for 20 minutes. Then I added my beans and the soup was hot enough to warm the beans immediately. I used probably 1 1/2 cups of pinto beans and one can of chickpeas. I also used two extra cups of broth. Twiggy, thank you for the wonderful recipe--it's a keeper!