Pasta e Fagioli is a hearty satisfying soup laden with vegetables, beans and pasta. If you are looking for a meatless meal for Lent or a vegetarian option, simply the omit the ham option. Either way this hearty pasta recipe is a classic Italian dish that is both healthy and delicious.
Pasta e Fagioli means pasta and beans.
Pasta e fagioli is often referred to as Pasta Fazool. This dish is a classic Italian recipe made from inexpensive ingredients. As with many recipes, slightly different versions vary from region to region.
Often times, you will find meatless recipes for pasta e fagioli. But it is not unheard of to find recipes using pancetta or other meats. Additionally, various pasta shapes and varieties of beans are used for this dish. Typically, you will want to choose a pasta shape that will hold or trap some of the flavorful broth and vegetables. My two favorite pastas for this dish are ditalini or small shells. Also, some of the most common beans used are Cannellini, Borlotti or Great White Northern beans. My favorite here is Cannellini as it is a bit firmer and holds together better than the Great White Northern bean.
Vegan and Vegetarian Options
While this recipe calls for chicken broth, vegetable broth may easily be substituted for both vegan and vegetarian diets. Additionally, I often make this dish omitting the ham. Doing so does not detract from the wonderful robust flavors this dish offers. However, if preparing for a vegan diet the cheese rinds will need to be omitted.
The Pasta
Typically, this dish is made with a small pasta shape. Some prime examples are ditalini, tubetti and baby shells. However, on occasion they can be hard to come by. In this case, consider using a mini farfalle (bowtie) or mini penne. Generally, I use regular semolina pasta. But if you are following a high fiber diet like the new Weight Watcher Purple Plan, you can substitute with a whole grain pasta.
The Tomatoes
While any crushed tomato can be used to make this soup, Mutti tomatoes are my favorite brand. As the tomatoes are finely chopped, the finished dish will be smooth and absent of chunky tomato bits. Furthermore, these tomatoes are deliciously sweet. If you have ever found a dish you have prepared to be sharp and acidic, look at your tomatoes. Different brands range in acidity as well as quality. As Mutti tomatoes are imported from Parma, Italy; you will find that they are a bit more expensive. But you will also find that these tomatoes taste like they are fresh from your garden. I’m not joking! They are that good. For a sweet tomato that you can count on to enhance your dish, give Mutti brand a try. I am certain that you will not be disappointed.
The Ham
My recipe for Pasta e Fagioli calls for 8 ounces of ham. If you would like to lower the point count or are following a vegetarian diet, the ham may be omitted. However, if you have a left-over ham bone wrapped up in the freezer, here is an opportunity to use it. If you would like to add ham for protein, but don’t have a leftover ham bone, simply use 8 ounces of diced ham steak. When using diced ham steak, add to the soup after the pasta has cooked. This will keep the ham from becoming dry and overcooked.
If ham is not available, try adding 8 ounces of chopped cooked chicken breast. Should you choose to use this option, I would recommend adding the chicken after the pasta has cooked, about 5 minutes before serving. Doing so will keep the chicken from becoming overcooked and dry.
Flavoring with Cheese Rinds
Parmesan cheese rinds will impart lovely flavor to the broth. And they are easy to use. Simply drop a rind into the broth as it is cooking. Using cheese rinds to flavor soup is a common practice in Italian cuisine. The cheese left on the rind flavors the soup without leaving a sticky mess in the bottom of the pot. What’s more, the used rind is easily removed from the pot as it remains completely intact. Simply scoop out the rind and toss it away, before serving. However, if you are following a vegan diet, you can omit the cheese rinds.
Weight Watchers and Waist Watchers
A serving of 1 1/2 cups of Pasta e Fagioli prepared with ham is 4 WW Smart Points or 397 calories.
While a serving of 1 1/2 cups prepared without ham is 3 WW Smart Points or 318 calories.
Additionally, this dish may be garnished with a sprinkling of Parmesan Cheese and fresh minced parsley.
Buon Appetito!
PrintPasta e Fagioli
A traditional Italian peasant dish, Pasta e Fagioli is a thick hearty bean and pasta soup. This version is full of vegetables that maybe enhanced with pieces of shredded or cubed ham. However, this healthy Italian soup recipe makes a hearty and satisfying meal when made as a vegetarian meal as well.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 55 minutes
- Yield: 9 Cups 1x
- Category: Soup/Entree
- Method: Stove top
- Cuisine: Italian
Ingredients
- 2 teaspoons (10 grams) Olive Oil
- 1 cup (125 grams) Onion, diced about 1/2 large onion
- 2 cloves (13 grams) Fresh Garlic, minced or Roasted Garlic, smashed
- 1 1/2 cups (181 grams) Celery, cleaned and diced, about 4 large stalks
- 3 cups (306 grams) Carrot, shredded, about 4-5 large carrots grated with large cheese grater
- 1–32 ounce can (790 grams) Crushed Tomato
- 8 ounces (228 grams) Ham, cubed (Optional for Vegetarian)
- 2 –15 ounce cans (878 grams) Cannellini Beans, drained and rinsed*
- 3 cups (690 grams) Chicken or Vegetable Stock
- 1 1/2 cups (172 grams) Ditalini Pasta, uncooked **
- One (about 30 grams) Parmesan Cheese Rind (Optional)
- 3/4 teaspoon (6 grams) Kosher Salt, and more to taste
- 1/2 teaspoon (1 gram) Ground Black Pepper
For Garnish
- 1 Tablespoon (4 grams) Fresh Parsley, minced
- Parmesan Cheese
* If Cannellini beans are unavailable, Great Northern White Beans may be substituted.
**For alternative pasta shapes consider using tubettini, ditalini, or baby shells.
Instructions
- In a large dutch oven or 6 quart pot, heat the olive oil over medium-low heat and add the onion with 1/4 teaspoons of salt. Saute the onion until it begins to soften and turn golden, about 8-9 minutes.
- Add the celery, carrots, tomato, garlic and remaining 1/2 teaspoon of salt. Stir to combine and continue cooking for another 8 minutes.
- Incorporate the broth and beans into the pot; and add the ham* and parmesan rind, if you are using. Reduce heat to simmer. * If using diced ham steak or chicken add to the soup after the pasta has cooked.
- Cover and simmer for approximately 15-20 minutes.
- If you used a ham bone, or a large piece of ham that needs to be shredded, remove from pot and let cool in in a dish, until it is cool enough to handle and remove edible pieces of ham. Remove the cheese rind and discard. Remove a spoonful of soup base and taste for seasoning. Season with salt to taste. Additional salt may need to be added depending whether or not ham was used.
- Turn the heat up to medium-high heat and add the pasta. Continue to cook until the pasta is throughly cooked, about 8-10 minutes more. The pasta will soak up the broth and liquid, thickening up the soup. If the soup has become too thick, add more broth to your desired consistency. * If using diced ham or chicken add to the soup just before serving.
- Remove from heat and serve.
- Garnish with a sprinkling of parsley and serve with grated parmesan cheese.
Notes
Weight Watchers and Waist Watchers
- A 1 1/2 Cup serving is 4 WW Smart Points, prepared with ham.
- If the ham is omitted, a 1 1/2 cup serving is 3 WW Smart Points.
- Parmesan Cheese is extra.
