This was a quick lunch I made yesterday based on Mom's Pasta Fagioli (we pronounce it pasta faz-oo.) Mom never made it as a soup, although I've seen it that way plenty of times. I always thought of it as the quick pasta meal when we didn't have meat or sauce prepared.
I love the beans texture with the small pasta shapes. Mom always used a type of Tubettini. I used elbows as the choices of whole grain shapes are pretty limited.
When I told the husband and toddler what I was making I got a face from both of them. I just rolled my eyes and made it anyway. To their surprise they both liked it! The toddler didn't finish his plate but he hate enough to constitute a meal and husband devoured his bowl. Now.. when will they TRUST me? ;~)
Ingredients
- 2 teaspoon olive oil (8g)
- 5-6 cloves of garlic minced
- about ¼ cup diced sweet onion
- 2 8oz cans of tomato sauce
- 1 can (~15oz) Northern Beans drained and rinsed
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- black pepper
- 12oz whole wheat elbow macaroni
- dried parsley and Parmesan cheese for sprinkling on top
Instructions
Heat the oil over medium heat in a medium to large saucepan (big enough to hold all the pasta.) Add the garlic and onion and cook until the garlic just starts to brown. Add the two cans of sauce, beans, dried herbs and pepper. Cook until bubbles start to form then lower to simmer.
Bring a large pot of water to a boil for the pasta and cook according to package. The sauce will simmer as you wait for the water to boil and the pasta to cook, about 20 minutes total.
When the pasta is finished drain and add to the sauce and beans. Shut off the heat and stir to coat all the pasta with the sauce. Scoop out, top with some parm cheese, parsley and eat!
📖 Recipe
Pasta Fagioli AKA Beans and Macaroni
Ingredients
- 2 teaspoon olive oil 8g
- 5-6 cloves of garlic minced
- about ¼ cup diced sweet onion
- 2 8 oz cans of tomato sauce
- 1 can ~15oz Northern Beans drained and rinsed
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- black pepper
- 12 oz whole wheat elbow macaroni
- dried parsley and Parmesan cheese for sprinkling on top
Instructions
- Heat the oil over medium heat in a medium to large saucepan (big enough to hold all the pasta.)2 teaspoon olive oil
- Add the garlic and onion and cook until the garlic just starts to brown. Add the two cans of sauce, beans, dried herbs and pepper. Cook until bubbles start to form then lower to simmer.5-6 cloves of garlic minced, about ¼ cup diced sweet onion, 2 8 oz cans of tomato sauce, 1 can, ½ teaspoon dried oregano, ½ teaspoon dried basil, black pepper, 12 oz whole wheat elbow macaroni
- Bring a large pot of water to a boil for the pasta and cook according to package. The sauce will simmer as you wait for the water to boil and the pasta to cook, about 20 minutes total.
- When the pasta is finished drain and add to the sauce and beans. Shut off the heat and stir to coat all the pasta with the sauce.
- Scoop out, top with some parm cheese, parsley and eat!dried parsley and Parmesan cheese for sprinkling on top
Melanie
Made this tonight. Quick Friday night meal. I added diced red pepper and baby spinach. Thanks for your inspirations, Roni 🙂
michelangelo
Hello, congratulations, the recipe is really very similar to how my grandmother is here in Tuscany, the only advice I can give to make a real Tuscan bean soup is to cook the pasta directly into the bean soup by adding water or broth stepper must become a soup and Serve adding a dash of extra virgin olive oil in the soup pot. I forgot how to use herbs including rosemary
roni
Marcia - I've never made it into a soup but if I was I'd pretty much just add water to the sauce, or broth I suppose. Let us know if you try it!
Marcia
I can't wait to try this. How would you turn it into soup?
jag
Made this tonight, but using Barilla Plus Rotini (corkscrew pasta) instead of elbow macaroni, and was really happy with how that worked out.
I also stirred in some chopped celery (I was out of carrots) and chopped fresh basil (including the stems), and sprinkled the top with more fresh basil instead of parsley.
Would definitely make this again. Yum! Thank you for sharing! 🙂
Larissa
I just made this for my 9-month old! This was his first real table-food dinner! He devoured it! It was so good!!!
roni
I agree.. this is the kind of meal I could eat and eat and eat. A salad is a great idea!
-Roni
kyree90
Just made this one for lunch today, and LOVED it. Good thing, too, because I have a ton of leftovers.
My only thought: Next time, I'll pair it with a nice, big green salad. The 1-cup serving didn't seem like very much.
Then again, now that I've been done eating for a while, I'm perfectly full. Ah, the perils of believing you need the giant bowls of pasta you get in a restaurant!
ttfn300
i wasn't a huge fan as a kid, but i bet i'd like it now 🙂
roni
YES! I'm glad you asked. I did rinse and drain them, I always do too.
Sally
Hi Roni,can I rinse the beans before I throw them in as I don't like to use that thick liquid it comes in .
Larissa
Roni - you HAVE to get that cookbook done! I can't keep printing out these recipies!!!
: )
roni
Probably not. 🙁 I mean I've frozen pasta before but it's never quite the same. However you can easily half the recipe and freeze the leftover beans or even just use them in something else.
Applesauce
Hi Roni! Love your site, and i make your (veg friendly) recipes regularly, do you think this dish would freeze ok??
Teresa
I have been a lurker on your site for a long time. Love your recipe ideas! Is there a way to print them in a recipe format??
Priyanka
Love the idea! Simple yet amazing.
roni
When I make it for me I do the same thing! lol This got the boys to eat.. if I added more veggies I'm sure they'd turn their noses up to it. DRIVES ME CRAZY! lol
Valerie
I make something very similar to this. I add zucchini, petite diced tomatoes, and green bell peppers. It's super yummy. I am the only one in the family that eats it. Lots of lunch leftovers for me!
Acai Berry Research
Nice post , I love Italian food i make to time cheese maccaroni, I love these kind of dishes, Good job