Pasta Fagoili or Pasta with Beans is a hearty soup, almost a stew. The beans are a good protein alternative to having meat, which can be a little trick to find in some areas lately.
This recipe calls for 1 pound of dried navy beans. You can substitute any type of bean but a white bean is the preference. You can even add a variety of different beans if you like. One pound of dry beans will yield about 6 cups of cooked beans, so if you want to substitute canned beans, you will need about 3 cans depending on the size.
I’m giving you the basic recipe for Pasta Fagoili and including some variations. The traditional Pasta Fagioli (Pasta Fazzol as it was known in my house growing up) is a vegetarian soup but over the years, Italian sausage has been becoming one of the ingredients… its totally optional. The basic recipe tastes good as is. Enjoy!
- 1 lb dried navy beans
- 2 celery stalks, diced
- 1 large onion, chopped
- 2 carrot stalks, chopped
- 1 15 oz. can crushed tomatoes (or 2 cups fresh chopped tomatoes)
- 3 garlic cloves, chopped
- 4 tbps olive oil
- 1 teasp dried oregano or basil
- 1/2 teasp pepper
- 1 lb. pasta (some type of small pasta such as small shells, dialini or spaghetti broken into 1 inch pieces)
- salt and pepper to taste
Soak beans overnight in cold water.
Next day - Drain beans and cover with fresh cold water. Bring to a boil.
Add all other ingredients except pasta. Cover and simmer until beans are soft and crush easily. (about 3 hours)
Add pasta and simmer until tender - add more water if necessary (about 10 mins). Serve and top with a sprinkle parmesan cheese if desired.
Brown, crumble and add 1 lb. Italian sausage when adding ingredients.
Instead of water, you can add in a can of chicken broth or make a combination water and chicken broth.