Our Family Recipe for Pasta Fagioli: A Comforting Classic
There’s something magical about a pot of pasta fagioli simmering on the stove. This family recipe has been passed down through generations, and every time I make it, I feel connected to the warmth and love of home. Pasta Fagioli, which translates to “pasta and beans,” is an Italian classic that’s hearty, comforting, and surprisingly simple to make. This is Annabelle's version.
Our recipe starts with a base of onions, celery, carrots, pancetta, and a generous drizzle of olive oil, filling the kitchen with an irresistible aroma. After about five minutes, we add a generous portion of fresh garlic. Saute for a few minutes more. We then add water, beans, tomatoes, and chicken base. The secret to our version? A splash of homemade Antone's Sauce, adds depth to the dish and balances the richness of the beans and tomatoes. Let all of these delicious ingredients come to a boil for about 15-20 minutes. Turn off the heat and add the romano cheese to thicken. Add salt and pepper to your liking. We recommend adding your cooked pasta when you're ready to serve the soup.
The result is a bowl of comfort that’s perfect for any season. Served with a sprinkle of Parmesan and a side of crusty bread, this pasta fagioli is more than just a meal—it’s a memory of family dinners, laughter, and shared stories. Try it yourself, and I hope it brings as much warmth to your table as it does to ours!
1 cup EXTRA VIRGIN OLIVE OIL
4 cloves GARLIC, chopped
3 CARROTS, chopped
3 CELERY STALKS, chopped
1/4 SPANISH ONION, diced
1 can 28 oz. GREAT NORTHERN BEANS, drained
1 can 28 oz. chopped tomatoes
1 can 28 oz.WATER, at room temperature
1/4 cups WET CHICKEN BASE
1/4 lbs. PANCETTA diced
1/2-1 cups ROMANO CHEESE, to thicken
SALT, to taste
BLACK PEPPER, to taste
8 ounces ANTONE'S SUNDAY SAUCE or Passata
1 POUND DRY DITALINI OR ELBOW PASTA (COOKED OFF & SET ASIDE)
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