How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
When the weather is cold, there’s nothing better than a warm bowl of homemade soup. In this video, Nicole shows you how to make pasta e fagioli (pasta and beans) that’s even better (and cheaper!) than the kind at Olive Garden. As its name suggests, this traditional Italian soup is made with cannellini beans and ditalini pasta along with vegetables, chicken broth, and tomatoes. It’s hearty enough to serve as a main dish at lunch or dinner, but it can be served as a tasty appetizer or side dish too. Make sure to top each bowl with freshly grated Parmesan cheese, cracked black pepper, and fresh parsley!
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#Recipe #Cooking #Pasta #Beans #Food #Allrecipes
0:00 Introduction
0:06 How to Make Pasta Fagioli
1:27 How to Serve Pasta Fagioli
1:41 Taste Test
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How to Make Pasta e Fagioli (Pasta and Beans) | Get Cookin’ | Allrecipes.com
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Pasta Fagioli Soup Recipe (Pasta and Beans)
I like pureeing the beans to get my picky kid to eat this, but if you prefer your beans whole, you can skip that step.
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Better than Olive Garden Pasta e Fagioli Soup | Household Favorite
This is a household Fave! Perfect for cold weather. Super easy to throw together. And did I mention YUMMY! Better than Olive Garden.
#OnePotMeal #OliveGarden #Soup
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Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery (did not use)
3 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley
***My additions...
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. (+onion powder and garlic powder)
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Pasta e Fagioli | Italian Pasta and Bean Soup Recipe #soup
Pasta e fagioli is an easy and flavorful soup made from pasta and beans. What elevates this modest and frugal soup is the addition of potatoes and a soup base called a trito.
A trito is a mixture of aromatics and herbs that are finely diced, sautéd in olive oil, and used as a soup base for the pasta e fagioli. For this recipe, I used a mini food processor to chop the carrots, garlic, and parsley. Then I added extra-virgin olive oil to create a paste that is added to the soup.
#soup #pastaefagioli #cooking #vegetarian #lidiabastianich
INGREDIENTS
3 quarts water
2-3 lbs baking potatoes, peeled and cut in half
2-3 sprigs fresh rosemary
2 dried bay leaves
2 tsp crushed red pepper (more or less depending on your preference)
1 trito recipe (recipe to follow)
extra-virgin olive oil
1 medium onion, chopped (about 1 cup chopped onions)
1 28-ounce can crushed tomato sauce
1 15-ounce can cannellini beans (rinsed and drained)
1 15-ounce can red kidney beans (rinsed and drained)
1 cup ditalini pasta (cook the pasta following manufacturer's instructions)
salt and pepper (to taste)
grated Romano or Parmesan cheese (for garnish)
Trito
4 garlic cloves (peeled)
½ cup shredded carrots
½ cup lightly packed chopped fresh parsley
3-4 TBSP extra-virgin olive oil
Artwork - “Duquesne Steel Works: Daygo TV, “ by Chuck Beard:
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Mini food processor:
Lidia’s Italian Table:
Potato masher:
Full written pasta e fagioli recipe:
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