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AUTHENTIC PASTA E FAGIOLI – Grandma's Recipe

Byamazingfoodstv


Pasta e Fagioli or Pasta Fazool is probably my number 1 comfort food recipe. There are a ton of ways to make an authentic bowl of Pasta Fagioli but I’m going to show you one of the simplest and IMO best ways to make it! At its core, this recipe is small pasta and beans (cannellini or borlotti are most often used), a touch of tomato, garlic, and some fat from lard or olive oil. If you have Parmigiano Reggiano rinds throw them in the pot to enhance the flavor even more. I hope you enjoy this pasta fazool recipe!

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35 Comments

  4. Old Guy here: I've been the family cook for forever and I've read, used, watched & created recipes to the point where I stop at the point where 1) too much filler talking or writing, 2) parroting some advice solely from folklore or 3) a tip I absolutely disagree with due to my (admittedly checkered) lifetime of experience. I have to say that EVERYTHING you advise is value added. Total respect. My dear friend Steve Damiani (RIP) would heartily approve. Sorry it took me so long to find you. Subscribed!

  5. The father of one of my school pals back in the 70's owned an Italian restaurant and made pasta fagioli when the fancy hit him, it was delicious! The y came from La Spezia originally. Good people. Gus, Augusto, used all the bits of broken dried pasta that were a part of life.

  7. Our pasta e fagoli was alway meatless as we had it on Friday’s . For those who need to know why, we were Catholic and meat was not allowed on Friday. I have eaten this at many homes and neighborhood places in Cleveland’s Little Italy and never had any meat in it. When Olive Garden came out was the first time I had it with meat. It was also very much a tomato based sauce. Online was the first I had seen it without tomato. My sister told me her friend makes it without tomato. My mom loved ceci so she added it with the beans. I’m sure there are as many recipes for pasta e fagoli as families in Italy. My brother-in-law makes a mean pot!! I love it with ‘homemades’ (fresh pasta). That was traditionally the way my great grandmother, great aunt and grandmother made it. It gets thicker. Also sometimes on Friday mom would send us down the street to ‘The Club’ with a pot, lid and $2 for our original carry-out. An entire pot for a family of 6 for only $2! Owner of ‘The Club’, Mary Paventi, made an excellent pot, too. I’m sure my blood is 33% pasta e fagoli as we ate it at least 3 Friday’s a month with leftovers for lunch on Saturday! It’s time to make a pot!

  9. This is a magical concoction. Thank you for sharing. 🇮🇹 I lost my mom and grandma within the past few years, and making this made me feel closer to them…not to mention, it is DELICIOUS!! ❤ Quite possibly the best soup I’ve made to date.

  24. this looks like what mom made and her mother from calabria and her. father from Sicily. she still won't write the recipe for me LOL , glad im found this. many others show a stew/soup recipe. this is one i grew up with

  25. You can take out to the tomatoes and make your recipe. Then use the rest to make non-cooked pizza sauce from Carla at bon appétit grandma pizza recipe sauce. You can always get two grandma pizzas plus extra sauce. So this works out perfect! I didn’t know anybody used cranberry beans for anything??? I keep seeing them azure standard And wonder what I could make with them. Well now I know. Also I’ve gotten into cooking a huge pot of beans and then dehydrating them. Then they turn into fast beans. they take about five minutes to reconstitute and cook. It worked out great

  32. Many years ago, I was in college. A friend asked if I would like to have supper with his family. He was Italian. His Mom made Pasta Fazool. She served it with crusty bread or, believe it or not, cornbread. Serving it with cornbread reminded me so much of my Mom's Navy bean and ham soup with cornbread. Brought back memories. Thanks.

  33. as good italian catholics we had this and minestrone all throughout lent so we didn't add meat, just started with the oil. we used celery, onion, cannellini beans, crushed tomatoes with italian spices and a tad of tomato paste. (dad didn't like garlic) we always grated our parmesan down to the nub so there wasn't much of a rind to add so we grated some at the end and then added the already cooked ditalini. the first time i saw it at olive garden and realized it had ground beef that spoiled it for me. i never even tried it. i have fond memories of bowls of pasta fazool and wonderful crusty italian bread. i still make it.

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