Recipe: Perfect Pasta fagoilli

Pasta fagoilli. The BEST Pasta e Fagioli Soup! And yes, it's even better than Olive Garden's!. This Italian style soup is loaded with hearty ground beef, fresh vegetables, creamy beans, tender pasta and delicious herbs all in a rich and savory broth.

Pasta fagoilli Pasta e fagioli, or just pasta fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place's menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis. You can have Pasta fagoilli using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pasta fagoilli

  1. It’s of Enough water to boil pasta.
  2. It’s 3-4 of Garlic cloves.
  3. You need 1/2 of Yellow onion.
  4. Prepare 1 Can of cannelloni/great northern beans (reserve water for sauce).
  5. You need of Your favorite pasta. I like pasta that holds sauce well.
  6. It’s 1-28 oz of Can tomato sauce.
  7. It’s 1-6 oz of Can tomato paste.

Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Pasta e fagioli translates to "pasta and beans." Pasta and beans may not sound terribly enticing (unless you're me), but I assure you that this Italian stew is truly irresistible. Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation.

Pasta fagoilli instructions

  1. Put water in a large pot to on high to boil your pasta. There is no such thing as too much boiling water, just too little. I have 4 quarts in this stock pot..
  2. While the water heats crush garlic with a press, or the flat edge of a knife, and leave to rest on cutting board..
  3. Heat olive oil in sauce pan or Dutch oven on med heat..
  4. Mince the onion.
  5. Add onion and garlic into heated oil and saute until the aroma appears and the onions begin to become translucent..
  6. Add tomato sauce, paste, drained beans to onions, garlic and any Italian spices you like. I just like salt and black pepper (a little heavy on the pepper). Add a ¼ Cup of bean water. Set to low and simmer..
  7. Add pasta to boiling water (sooner, if it boils before this point). Boil to al dente. Drain and return to pot with a touch of olive oil to prevent sticking..
  8. Add some sauce to pasta to give it color. Serve with sauce and Romano/Parmesan cheese separately..

In a saucepan, saute onion and garlic in butter and oil. Add broth; bring to a boil. Add the beans, tomatoes, spinach and salt. Pasta e fagioli — literally "pasta and beans" — is a heartwarming Italian soup, perfect for a chilly night. There are countless recipes but this one, given to me by my dear friend Tracy Santoro and adapted from Chef Joe Cicala's recipe in The Washington Post, is the best I've tried.