Twig's Pasta Fagioli (Pasta Fazool)

Name: Twig's Pasta Fagioli (Pasta Fazool)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 2 (14 ounce) cans diced tomatoes; 6 cups chicken stock; 1 cup uncooked ditalini (or other small pasta); 1 (14 1/2 ounce) can kidney beans; 1 (14 1/2 ounce) can cannellini beans; 1 (14 1/2 ounce) can pinto beans; 2 carrots, diced; 2 celery ribs, diced; 1 tablespoon dried parsley; 2 teaspoons dried oregano; 1 teaspoon dried basil; 3 garlic cloves, minced; 1 medium onion, chopped; 2 tablespoons olive oil; 1/4 teaspoon white pepper; 1/4 teaspoon black pepper; 1 teaspoon crushed red pepper flakes; fresh grated parmesan cheese

Submitted by Twiggyann

"This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best."

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photo by Twiggyann

Ready In:: 1hr 10mins
Ingredients:: 18
Serves:: 12

ingredients

2 (14 ounce) cans diced tomatoes
6 cups chicken stock
1 cup uncooked ditalini (or other small pasta)
1 (14 1/2 ounce) can kidney beans
1 (14 1/2 ounce) can cannellini beans
1 (14 1/2 ounce) can pinto beans
2 carrots, diced
2 celery ribs, diced
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 medium onion, chopped
2 tablespoons olive oil
¹⁄₄ teaspoon white pepper
¹⁄₄ teaspoon black pepper
1 teaspoon crushed red pepper flakes
fresh grated parmesan cheese

directions

Heat olive oil in a large stock pot.
Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
Add diced tomatoes and chicken stock.
Add beans and remaining spices.
Simmer for 60 minutes.
During the last 20 minutes of cooking, add the macaroni.
When serving, top with fresh grated parmesan cheese.

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Reviews

This is a terrific recipe for a very authentic Pasta Fagioli. It's very similar to my Italian Grandfather's recipe. He used fresh parsley and basil, but other than that, it's the same.

galateaparty
Fantastic!! I had some home-cooked pinto beans to use up and had pasta on the brain. I was so happy to find this recipe! Once the liquid ingredients were in the pot boiling, I added my elbow macaroni, covered it and let it simmer for 20 minutes. Then I added my beans and the soup was hot enough to warm the beans immediately. I used probably 1 1/2 cups of pinto beans and one can of chickpeas. I also used two extra cups of broth. Twiggy, thank you for the wonderful recipe--it's a keeper!

Rose is Rose
i like a tsp sugar with cooked tomatoes....and some wine. this recipe looks delicious and nutritious.

patti.flynn
Sorry but this one is not a keeper. Besides having no flavor,I dont know what I was thinking cooking the beans for an hour in the soupthere was nothing left but mush. I was disapointed

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RECIPE SUBMITTED BY

Twiggyann

I've been married to my husband since Leap Day 1992. We met at Clark AB, Republic of the Philippines, at the terminal when we were both trying to get home on leave. Once we got back to Clark, it took a year before we started dating. We told all our friends that we weren't serious about one another. They told us we were. 4 years later, we found out they were right. Our food tastes couldn't have been more different. I grew up with bland foods since my mother never had been exposed to spicy foods. He loved HEAT. Slowly we've grown more alike in our food tastes but the day he ate a brussel sprout in front of me nearly ended our relationship. *laugh* He's retired from the Air Force, I got out after 4 years in, so we're both civilian again. We are the parents of 2 wonderful girls and a super handsome boy-- all dogs. In my spare time I knit and spin.

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