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A healthy pasta fagioli recipe that’s been passed down for generations. My family’s simple recipe for white beans & ditalini pasta in red sauce, the ultimate comfort food!
My family’s Pasta Fagioli recipe! The classic Italian peasant dish of pasta and beans in red sauce. Yes, this is my kinda’ comfort food and one I’ve been eating since I was a kid. Which, really should come as no surprise.
It’s pasta and beans after all, two staples in my diet, and the foods I reach for night after night when I’m looking for something quick and satisfying.
This is the recipe that my grandmother taught to my mother and the one that she in turn taught to me. Pasta e Fagioli reminds me of home, of boisterous family dinners and my momma.
Here’s how to make it.
If you can’t find ditalini pasta, then any small pasta shape like elbow macaroni, tiny shell pasta or stars will work.
Any small creamy white bean will work, I don’t recommend subbing in black beans or red kidney beans in this soup as it will alter the flavor too much.
This is my family’s recipe and I’ve kept it traditional. However, if you want to add in more veggies then you can sauté celery or carrots with the onion and add in finely chopped spinach or kale when you add the parsley.
In a large pot, heat the olive oil over medium heat and add the chopped onion along with a pinch of salt and sauté until onion is translucent, about 5 minutes.
Stir in the garlic and red pepper flakes and cook another minute or so, stirring constantly and taking care not to burn the garlic. Add the tomato sauce, parsley and beans. Reduce heat to low and simmer for 1 hour.
While the sauce is cooking, cook the ditalini pasta in lightly salted water. Make sure to salt the pasta water as you’ll add this to the finished beans and the cooked pasta water is what gives this soup so much flavor. I typically add a scant tablespoon to a large pot of water, knowing that I will not sure all of the water.
Once the pasta is al dente, drain and reserve 2-3 cups pasta water. When ready to serve, add pasta to the tomato and bean sauce and thin with pasta water. You will probably not use all 2 cups. Add 1/2 cup at a time, stir, and add more if need be. It should thin the tomato sauce out so it is thin like a soup broth. This pasta fagioli will thicken considerably as it sits, and I recommend adding a little more water as needed to thin.
I usually serve this with a little parmesan cheese on top, dairy-free parm works as well!
This taste even better the next day. To store leftovers, place in an airtight contain for 4-5 days in the refrigerator. You’ll likely need to add a little more water as you reheat it.
To freeze, place in an airtight contain with enough headspace for expansion and place in the freezer for 3-4 months. Defrost in the fridge overnight and warm in a saucepan or in the microwave.
Whether you are looking for comfort or just a giant bowl of goodness, this soup is for you. I know there are several varieties of this soup, including the one made famous by Olive Garden, but this is how my grandma made it, how my mom made it, and therefore, how I make it.
Generations of women can’t be wrong, right? It’s classically a vegetarian soup, and you’ll get plenty of protein from the weight beans– no bacon, ground beef or sausage required. Enjoy the dish how it was meant to be, a marriage of the inexpensive ingredients pasta and beans.
And, if you’re wondering how to pronounce it. Pasta Fagioli is pasta fazool, emphasis on fa and then zool. My kiddos call it pasta fa-who!
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If you try this pasta fagioli recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
PrintA healthy vegetarian pasta fagioli recipe, the ultimate comfort food! A giant soup bowl filled with hearty white beans & ditalini pasta in a creamy red sauce.
I usually serve this with a little parmesan cheese on top, dairy-free parm works as well!
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
(13 comments) leave a comment
So good! Easy, delicious, and affordable. I was a little nervous with how few ingredient there are in this recipe but it’s perfect. Will make again, and would recommend. Thank you for sharing your family recipe!
★★★★★
So if you are not making a sauce and using a sauce from a can , you are just heating the already made sauce?
Hi Claudia, yes I recommend canned sauce for this– canned tomato sauce, not jarred pasta sauce.
This looks absolutely delicious!!! I plan on making this soon, but I did have one question. The recipe says 1 large can of tomato sauce, what would that be in oz? I’m not sure if 15 oz would be enough but I didn’t know if 28 oz was too much so I just wanted to double check!
Hi Jane. It’s the 28 ounce can; I’ll update it!
Love the makeover…a favorite at our house!
Love LOVE me some pasta fagioli – I make it all winter long and was just thinking the other day, I need to do a post on it. Love the addition of spinach 🙂
Me too! I think it’s every Italian girls favorite winter meal 🙂
so simple but good. Any excuse to eat pasta 🙂
I am excited to try this! It is like an adult version of Spaghettios!! 😉
Ha! I love that! I am totally going to use that from now on!
So yummy! And comforting 😉
Fagioli used to be one of my favorites, but I haven’t had it in so long!
Mine too! This is my favorite version although I haven’t had it any other way!