Easy Pasta Fagioli

by jerseygirl on March 26, 2015 · 3 comments

DSC_0860Say this with me. Pasta Faaaaaa Zooooool.

Easy, right?

I just wanted to make sure you knew how to pronounce this dish. Every Italian family has their own version of this peasant dish. It traditionally is a hearty soup of pasta and beans but I make mine meaty and add some ham. Any type of leftover ham will do and chopped deli ham works well. I sear the ham where it gets crispy like bacon. Some people will add bacon or pancetta to their recipe too.

This is another recipe that reminds me of my childhood because we ate it a lot. Its hearty, comforting and inexpensive to make. Sounds like the perfect meal, right?

Well, the temperature is 70 degrees today and I’m talking about soup. That is because it’s rainy and the weather is supposed to drop 30 to 40 degrees by the weekend. This will be the perfect thing to have simmering on my stove. Mother nature does not want the grill turned on right now.

This recipe is great made in advance. You can boil the pasta separately and add right before serving if you like. This way the pasta will stay ala dente and not get mushy.

Stay warm everyone and let’s think spring!


Easy Pasta Fagioli
Recipe type: soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This hearty soup is the perfect comfort food.
  • 1 Tablespoon olive oil
  • 8 ounces chopped ham
  • 2 carrots, chopped
  • 3 garlic gloves, crushed
  • ½ cup finely chopped onion
  • 4 cups chicken broth
  • 4 cups water
  • 1½ cups tomato sauce
  • 1 can white cannellini beans (15 ounces), rinsed and drained
  • 1 Tablespoon tomato paste
  • 2 teaspoons dried Italian seasoning
  • 1 Tablespoon balsamic vinegar
  • 1 cup dried elbow pasta
  • 2 Tablespoons fresh chopped basil, plus extra for garnish
  • salt and pepper to taste
  • Grated Parmesan cheese, for serving
  1. In a large Dutch Oven or soup pan, heat olive oil on medium heat. Add ham and cook for a few minutes or until it starts to crisp. Add carrots, garlic and onion. Cook for another few minutes or until veggies start to brown.
  2. Add broth, water, tomato sauce, beans, tomato paste, seasoning and vinegar. Mix well and bring to a simmer. Cover, turn heat to low and cook for 15 minutes.
  3. Add pasta and cook for another 12 minutes or until pasta is tender. Stir in the chopped basil the last few minutes of cooking.
  4. Season with salt and pepper to taste. Garnish with fresh basil and serve with grated Parmesan cheese.






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{ 3 comments… read them below or add one }

Barbara @ Barbara Bakes March 26, 2015 at 9:21 pm

One of my favorite soups. Yours looks fantastic.


Pamela @ Brooklyn Farm Girl March 31, 2015 at 9:44 pm

Hahaha, one of my favorite soups, and thanks for the smile for the pronunciation! 😉 I said it wrong until a few years ago.. now I love to say it!


Bianca @ Confessions of a Chocoholic May 4, 2015 at 11:23 am

I eat soup year round! Also thank you for the correct pronunciation, I will try and remember that 🙂


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