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Pasta Fazool

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Pasta fazool, or pasta e fagioli, is a classic Italian soup made with beans and ditalini pasta in a savory tomato broth. It was a staple in our house growing up, something our mom made all the time. We’re excited to share this recipe with you—it’s packed with flavor and brings a little bit of our childhood to your table.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 4 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 teaspoon Italian seasoning
  • 1 ½ coarse salt
  • 4 cups chicken stock
  • 3 cups water
  • 1 box ditalini
  • 2 15-ounce can red kidney beans, drained and rinsed

Instructions

  1. Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring as needed, until translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook until fragrant.
  2. Simmer the sou. Add the crushed tomatoes. chicken stock and water. Stir well and allow the liquid to come to a simmer.
  3. Cook the pasta. Once the soup is simmering, add the pasta and cook for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
  4. Add the beans: Stir in the kidney beans and continue simmering the soup for another 5 minutes, or until beans are completely heated through.
  5. Garnish and serving. Before serving, adjust seasoning to taste with salt & pepper and garnish with fresh parsley. Ladle into soup bowls and serve with grated parmesan cheese.

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