Pasta e Fagioli is a perfectly warm, comforting, and cost-efficient recipe that has a beautiful combination of deliciously simple and filling ingredients such as San Marzano tomatoes, cannellini beans, celery, pasta, minced garlic, among other fragrant spices to make a perfect meatless meal on a cold Fall evening.
This recipe is simply one of the best methods for a more authentic Pasta e Fagioli and was graciously handed down to several generations of the Yarusso Family, finally given to my Friend Tricia from her lovely mother in law when she married her husband, Louie.
Pasta e Fagioli is a typical Italian dish, which was primarily considered a peasant dish. There are several regional variations of this beautiful dish of pasta and beans. There has never been an official recipe for Pasta e Fagioli. It has often been considered a “National Dish” of Italy present in all regions from the beautiful Alps to the tranquil Mediterranean.
The ingredients typically used in most Pasta e Fagioli recipes in America include pasta, garlic, onion, broth, olive oil, and celery, sometimes depending on the recipe, sage, and thyme, parsley, marjoram, pepper, tomato, ham, or bacon.
A favored pasta in many Italian-American versions of Pasta e Fagioli is the “ditali.” It is also a dish suitable for using any leftovers of pasta or small-sized pasta as we did tonight by using small shells.
Below you will find the delicious famous Yarusso Family recipe that has been handed down several generations for Pasta e Fagioli with extremely simple and easy to follow directions to follow.
Pasta e Fagioli Ingredients List:
Three tablespoons olive oil
Two stalks celery, thinly sliced
One large carrot finely diced, optional
Six garlic cloves, finely sliced (razor-thin)
Sixteen ounces vegetable stock
Twenty Four ounces of organic San Marzano tomato sauce
Three – (15 ounce) cans of organic cannellini beans, drained and rinsed
1/4 cup of fresh chopped Italian Parsley
1/8 of a teaspoon ground cayenne pepper
Kosher salt to taste
Ground black pepper to taste
Six Basil Leaves Torn
Three cups of Ditalini or Small Pasta cooked al dente
Romano Cheese, to serve
Pasta e Fagioli
- 3 Tablespoons Olive Oil
- 2 Stalks Celery, thinly sliced
- 1 Large Carrot, diced
- 6 Cloves Garlic, minced
- 16 Ounces Vegetable Broth
- 24- Ounces Organic San Marzano Tomato Sauce
- 3-15- Ounce Cans Organic Cannellini beans, drained and rinsed
- ¼ Cup Chopped Italian Parsley
- ⅛ Teaspoon Cayenne Pepper
- Kosher Salt, to own taste
- 6 Basil Leaves, torn
- 3 Cups Cooked Ditalini or Small Pasta, cooked al dente
- Romano Cheese, to serve
- In a Dutch Oven heat 3 tablespoons of olive oil on medium heat, place thinly sliced celery and the diced carrot in the Dutch Oven, sauté for about 2-3 minutes, add razor-thin sliced garlic, cook another minute careful not to burn the garlic.
- Add 16 ounces of vegetable stock or water to Dutch Oven, 24 ounces of organic San Marzano tomato sauce, drained and rinsed cannellini beans, chopped Italian parsley, torn basil, cayenne pepper, and kosher salt, and pepper to taste.
- Simmer about 35 minutes, stirring occasionally. Add 3 cups of Ditalini pasta or small pasta shells to Dutch Oven and simmer about 4-5 minutes longer. Ladle Pasta e Fagioli in bowls and top with Romano cheese if desired.
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