The Recipes

Pasta Fagioli

I love getting into Italian cooking discussions with a good friend from Jersey.  Shockingly, we were pretty much in agreement on this soup (as well as the Italian wedding soup I made).  I guess I'll have to stop assuming all things Jersey=Snookielicious.

Pasta Fagioli


- 1 yellow onion, diced
- 1 Italian chili pepper, diced
- 3 cloves garlic, minced
- 1 14.5-oz. can cannelini beans
- 1 14.5-oz. can red kidney beans
- 1 28-oz. can crushed tomatoes
- 3-4 c. chicken or vegetable stock
- 1 rind from a chunk of parmigano reggiano
- salt
- pepper
- olive oil
- 1/2 c. cooked ditalini pasta per serving

In a large soup pot, heat a few tablespoons of olive oil.  Add the onions and chili pepper, season with salt, and let them sweat for 7-8 minutes.  Add in the garlic and season with pepper.  Cook another minute, then add in the beans and tomatoes.  Season with salt again and cook for 4-5 minutes.  Add in the cheese rind and stock and simmer for 30-45 minutes.  Like all soups, the longer you let them simmer, the more the flavors develop.  Cook the pasta separately and add it in.  Note:  If you are storing the soup, it is better to make the pasta separately so it doesn't get mushy in the soup.