Pasta e Fagioli



Pasta e fagioli, pasta fazool or however you want to pronounce it it still means love. I can't begin to tell you how much I enjoy this great Italian soup.

The first time I laid my eyes on her my heart beat like I just ran twenty miles. My palms were sweaty and my hands were trembling at the thought of devouring the bowl of pasta and beans that I saw sitting next to a fresh loaf of Italian bread. I stared into the bowl and scooped up ever drop and then I said "goodbye, we will meet again!".

Ah, an affair to remember. This rustic Italian soup should make you fall in love too. This simply to make recipe for pasta e fagioli will leave you longing to visit her again and again.

Serve with a nice chianti and a loaf of fresh Italian bread and your ready to begin a great relationship.


  • 6 cups of chicken broth
  • 4 to 6 clove of crushed garlic
  • 2 15oz cans of cannellini beans
  • 2 150z cans of crushed tomatoes
  • 1 onion chopped
  • 1 tsp dried oregano
  • 3 Tbls extra virgin olive oil
  • 1/2 cup of red wine
  • 1 box of elbow or ditalini pasta


  • Saute onions and garlic in a pot.
  • Add the broth, wine and tomatoes and oregano.
  • Bring to a boil.
  • Add beans and reduce heat and let simmer for around 15 minutes.
  • Add pasta for around ten minutes until done.
  • Cover and remove from heat and let it thicken up for around 30 minutes.

    Serve with that wine and bread or nice toasted garlic bread.

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