Pasta e Fagioli (Pasta and Beans) is a simple, hearty, Italian soup-type dish made with pasta and beans. Some of you may know this dish from your Italian relatives, friends or local restaurants as “pasta fazool.”
Everyone seems to have their own special recipe for Pasta e Fagioli, and this one is my family’s (although my mom’s version is always different because she usually tosses in miscellaneous veggies she has on hand).
If my dad were alive, he’d be cracking up to see that I was sharing this recipe. He always thought it was funny when people fussed over rustic Italian dishes that were the most simple and cost effective — basically the “peasant food” he grew up eating in Italy because it was inexpensive and readily available.
Peasant food or not, Pasta e Fagioli will fill you up, and it makes a delicious, satisfying meal — especially when it’s served with rustic Italian bread and a glass of wine!
This is a vegetarian recipe (and vegan with a swap of the Parmesan cheese), but many people add prosciutto or bacon to the dish for added flavor.
Recipe for Pasta e Fagioli (Pasta and Beans):
Makes 6 servings