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Pasta e Fagioli Published on: June 1, 2020


Pasta e Fagioli

Cook Time35 minutes
Course: Main Course


  • pot
  • small pot or large pan
  • blender


  • Extra Virgin Olive Oil
  • 1/2 onion
  • 1/2 lb bacon (about 4 oz)
  • 1 16 oz can cannellini beans (white beans)
  • some tomato sauce
  • 3/4 lb (3/4 box) your choice of Pasta (Ditalini, Elbow, Shells....)
  • salt and pepper


  • Set a pot of water to boil for the pasta.
  • In a small pot or large pan, stir fry onion in olive oil.
  • Add bacon and cook until bacon is crisp.
  • Meanwhile, puree about 1/4 (or less) of the cannellini beans, leaving the rest whole.
  • Add the pureed beans to the onion and bacon mixture.
  • Add in tomato sauce and bring to a boil (about 2-3 minutes).
  • Add in the whole beans.
  • Once your pot of water comes to a full boil, add a small palm of salt and toss in your pasta.
  • Stir so that pasta doesn't stick together.
  • Cook pasta according to package instructions, or until al dente.
  • Drain most of the pasta water, reserving some in case you need to add more liquid to the soup.
  • Pour the bean mixture over the pasta.
  • Add salt and pepper to taste.
  • Sprinkle your favorite parmiggiano cheese on top.
  • Note: If you want a "soupier soup", then just use less pasta, or none at all.
  • If you want to make 1 pound of pasta, then use a 20-oz can of beans.
  • Buon Appetito!

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