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Pasta Fagioli – The Secret To Feed 6 People for Under $10

Byamazingfoodstv


SIP AND FEAST COOKBOOK:
Today we’re making Pasta e Fagioli (Pasta Fazool). I hope you enjoy it!

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INGREDIENTS
1/3 cup (80ml) extra virgin olive oil
10 cloves garlic – roughly chopped
1 medium onion – diced
1/4 teaspoon crushed hot red pepper flakes
3 16-ounce cans cannellini beans – drained, but don’t rinse
6 cups (1.4L) water – to start, but add more as needed
1 14-ounce can plum tomatoes – hand crushed or blender pulsed
2 teaspoons Diamond Crystal Kosher salt
2 cups (260g) ditalini pasta or small shells, elbows, etc
salt and pepper – to taste
INSTRUCTIONS
1. Heat a large pot to medium heat with the olive oil. Add the onion and a pinch of salt and cook until soft and translucent, stirring occasionally.
2. Next, add the chopped garlic and cook for 3-4 minutes more or until golden. Finally, add the hot red pepper flakes and cook for 30 seconds.
3. Next, add in 6 cups of water, 2 teaspoons of kosher salt, and the plum tomatoes, and give it all a stir. Add in the drained beans and bring to a boil for 5 minutes.
4. Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon.
5. Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed. The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water.
6. Once the pasta is al dente turn off the heat and taste test. Adjust salt (will probably need a good amount), pepper, and hot red pepper to taste.
7. When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl. Enjoy!

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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39 Comments

  1. 📖 OUR COOKBOOK: https://www.sipandfeast.com/cookbook/
    This is the way my mom makes Pasta Fagioli. It’s a little different from the first version I shared a few years ago . This one is meatless, lighter on the budget, and perfect for fall and winter nights. You’ll also find this recipe in our new cookbook, which we’d love for you to order. But even if cookbooks aren’t your thing, don’t worry – I’ve included the full recipe in the description for your convenience. As always, thank you so much for watching our videos and sharing our family table each week!

  7. Thank you from a senior who is spending more on her medical care than on her food right now. Healthy inexpensive food recipes are appreciated although I buy whole grain pasta and I add leafy greens that I grow myself to help promote my health.

  13. Pasta e Fagiole is one of the most memorable things I have ever eaten, on a rainy chilly day in Saratoga, NY; we had been at a horse show all day in 50 degree rain all day; on the way back to our hotel, we were soaked and frozen, and the whole town seemed to be shut down (Monday night in April). We came upon a pizza place in a strip mall that was open, and in we went; the kids all wanted pizza, but my friend Lisa and I asked the waitress what was good; she answered, “Pasta E Fagiole”. So that’s what we got! Huge steaming bowls of it arrived with baskets of warm crusty bread; we warmed our hands in the steam, and proceeded to lick those giant bowls clean; it was fabulous! As I was paying the bill, Lisa, who is Italian, and who had liked the soup as much as I did, slipped into the kitchen to tell the cook how much we had enjoyed the meal; she came back out with a big grin; “His mother’s back there,” she said. Unforgettable!

  15. I was thinking about this soup and this came up on my food today. I will probably make a big pot and have the pasta on the side to freeze if there are any leftovers. I am trying to freezer prep slow cooker meals so I can cook less often. Would this go well in a slow cooker if I cook the aromatics before I freeze it?

  17. Re Fazool, and Gabagool, there is a great article from 2015 in Atlas Obscura, just search for “How Capicola Became Gabagool: The Italian New Jersey Accent, Explained”. I think you’ll enjoy it. Every time I hear someone talk about the regional pronunciations I want to revisit that article. And I’m neither Italian nor Jersey!

  18. I'm 73 years old and my mother made this recipe, handed down from her mother who came from Italy. We called it macaroni & beans and had it every week. My mother used great northern beans that she soaked overnight along with Hunts tomato sauce instead of whole tomatoes.

  19. For us, pasta e Fagioli was made with the last couple of cups of the big pot of pasta sauce made for Sunday dinner. Our sauce had meatballs, sausage, and various other meats. The more variety of meats the better the sauce. So, if there were a few meat balls left, they were mashed. A couple of sausages, cut up or mashed and any other meats shredded. We used dry beans. It was an economic way to use the last of the pot of sauce and feed an entire family.

  21. Things get muddled over time. Like Pennsylvia-dutch. If you didn't know any better, you would logically think it was dutch immigrants, who immigrated to the US, but it was actually german people. "German" in the german language is called deutch. Different spelling, different pronunciation, but not enough to not become muddled over time.

  22. I meeeeeeeeeean, You can certainly nom on the parmesan rind, but don't eat it. I've cooked rinds for HOURS in stews and still, the outer part is just no good. Be my guest and gnaw on the thing like a chipmunk, but finally you hit a point of "nope, it's yucky now." And that's OKAY.

  23. For real, the price of eggs went up because of the rampant bird flu & thusly creating a shortage. Ukraine offered to ship in eggs but the U.S. government decided to import them from Russia. No politics just a fact.

  33. Not sure where you’re from but, I’m Italian as it gets and live in the pizza capitol of the USA, New Haven CT. You may not have restaurants that serve pasta fagiole/fazool except for pizzerias however, here, many upscale restaurants have this on the menu as a soup choice along with escarole and beans. It’s the large Napolitano population here that lends itself to restaurants having these things on their menus. Maybe 8$ for a nice sized bowl.

  34. We always cook our pasta separately so that when you reheat/serve it the next day it doesn’t get mushy and thick. However, if I expect the whole pot to be consumed at one sitting then I would cook the pasta right in with the beans. By the way we also pronounce it as “pasta fazool” as my grandmother’s family was from Naples. Listen to Dean Martin sing That’s amore- he pronounces it pasta fazool.

  35. When I was younger back in the 70's, my mother made dishes like this all of the time.
    Pasta Fagioli, Lentil Soup, Pea Soup, Chil, various pastas.
    Pasta Fagioli was the first thing I learned to cook when I got beyond boiling hot dogs.
    When I moved out of the house at around age 23, I cooked all of these simple one pot meals my mother made and still cook them to this day.
    This is why I laugh when people say it's less expensive to feed a family fast food than to cook.
    No it isn't.

  37. Thank you for the easy to prep and make. It is especially useful for a single person living alone to have simple recipes that don’t require five hundred fancy boutique ingredients, most of which will probably not ever be used often or again. More recipes, please, similar to this. Can’t wait to try your recipe 😋🍜🍜🥫🥫😋

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