Recipe: Pasta Fagioli Soup

When I was a kid we used to have dinner at my Nana’s every Tuesday night. My favorite dish was her homemade pasta fagioli (pronounced pasta fah-zool). As a kid I liked saying it as much as I liked eating it.

I’ve been wondering about her recipe for years now. I never asked her for it and I’m sure she never wrote it down. Trouble is that I crave the stuff constantly especially once the temperature dips below 40 degrees. I’ve been obsessing about it lately, going over the ingredients in my head and wondering how I could replicate her version. Finally I realized that I was totally over thinking it, it’s a tomato based soup with pasta and beans. How hard could it be?

I did a quick recipe search online and used these two recipes as my guide (recipe 1, recipe 2).

The New Keough Family Pasta Fagioli Recipe
1 carton of low sodium chicken stock
2 (32 oz.) cans of white/cannellini beans and their liquid
1 can of tomato sauce
1 can of diced or crushed tomatoes
1 minced onion
2 tbsp. EVOO
1.5 tbsp. crushed garlic
Half a pound of any short cut/small pasta
1 tsp. red pepper flake
1.5 tsp. dried oregano
Salt and pepper to taste (for me = 1.5 tsp. kosher salt and 2 tbsp. black pepper)

Note: I also want to mention I was experimenting with my EF 50mm f1.8II lens this weekend and shot this whole blog with it. Thoughts??

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Sautee minced onion in EVOO. When it becomes soft and translucent, add in the garlic, oregano, and red pepper flake, and let it jive together for 2-3 minutes.

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Next add in all of the chicken stock and let it cook together for 5 minutes.

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Up next, add your beans and tomatoes!

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I really didn’t want to add the bean liquid to the soup because a) ew, b) slimy, and c) I always rinse my beans but several recipes called for it as a thickening agent so I followed along, even with my reservations.

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My Nana’s pasta fagioli always used spaghetti in small lengths. I have no idea how she came up with this or where she got it but I snapped regular length spaghetti to match the size of hers.

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Add the spaghetti to the soup and cook for 10-15 minutes until al dente.

Note: Any leftovers not eaten right away will thicken substantially because the pasta will keep absorbing the rest of the liquid/broth. I don’t mind that at all but if you do, you may want to keep some extra chicken stock on hand to thin out the leftovers when you eat them later.

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Piping hot, perfectly creamy, comforting, hearty, and full of good memories.

Garnish with parmesan cheese for added flavor.

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I think my Nana would be proud!

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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One Response to Recipe: Pasta Fagioli Soup

  1. Pingback: Photoblog: A Month of Weekends | Domestocrat

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