Plus a secret trick or two.Īs with all recipes that rely on just a few simple ingredients, the right technique and good ingredient quality make the difference. This pasta e fagioli recipe relies squarely on the simple magic of dried cannellini beans, carrots, celery, onion, garlic, herbs, tomato paste, and water. Translated literally as “pasta and beans,” this rustic, creamy pasta e fagioli soup has no meat. This means, of course, that it tastes hearty and delicious, and uses fresh, inexpensive ingredients. Pasta e fagioli (pronounced “ pasta fazool“), is an Italian white bean peasant soup. This hearty Italian soup combines cannellini beans with rosemary, tomato, and lots of vegetables for a traditional bean soup you’ll love cozying up to. Have it with your favorite red wine.A traditional Italian peasant bean soup with tons of vegetables.Īn easy pasta e fagioli soup recipe. And ps, I am not picking on Olive Garden….certainly I’ve enjoyed quite a few meals there over the years. But in my opinion this version is the best. The recipes can vary from town to town in Italy, some being thick and some being more watery. It is a traditional “peasant dish” made up of ingredients that were inexpensively available in Italy. So what does pasta fazool, err, fagioli, even mean? Pasta e Fagioli translates to pasta and beans. You will want to savor every last drop of the broth, some bread on the side will help you get it done. Another trick: don’t forget a few slices of crispy Italian bread for dipping. Be careful with the amount of pasta or it won’t turn out quite right. Do it well and your broth will shine bright! Too much pasta will absorb the broth, and leave you with a dry soup, or really just a pasta dish. Make no mistake, the broth is the star of this soup. You really want those flavors imparted in your broth.
Like many Italian dishes, you start building the flavors with chopped onions and minced garlic sauteed in extra virgin olive oil. But done just right, this recipe offers up the perfect creamy salty texture for its broth, and without the cream, yay! Without it, it really just reverts to pasta and tomato sauce. You have to do the bean puree to really get the taste right, in my opinion. This relies more heavily on the cannellini beans to thicken up the broth, rather than tomato sauce. This is an authentic bean puree version of the dish. This recipe is not the recipe for your Olive Garden version of pasta fazool. In Greenville, the best I have had was at Da Vinci’s Ristorante on Pleasantburg Drive, but quite frankly, it is not exactly widely available. Last I was at Bamonte’s, it wasn’t on the menu, but you can request it.
Who had the best pasta fazool? Villa Grazia in Centereach, Branchinelli’s in Hauppauge, or Bamonte’s in Brooklyn were the don’t miss versions. Not places like the Olive Garden, but the sort’ve “hole in the wall” places that only the locals would know about. Yes, most of our date nights were at Italian restaurants. Okay, back to my wife and I’s love of pasta fazool. Sausage and Bean Soup with Escarole – Another Great Italian Soup! The garlic, the broth, the salt, the beans, and the pasta just come together to provide a magnificent soup! The inventors of pasta fazool over there in Italy sure knew what they were doing. My wife and I absolutely love pasta fazool! When we lived back on Long Island in New York, authentic pasta fazool was our go-to appetizer whenever we had a date night. I think Dean Martin knew from experience when he sang “When the stars make you drool, just like pasta fazool, that’s amore.” Can you beat a piping hot bowl of authentic pasta fazool, err, fagioli, on a cold and rainy winter day, or anytime for that matter? Not really!
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