Pasta Fagioli (by Emily Ruisi Stanco)

Ready in 1 hour
3 review(s) averaging 3.7. 67% would make again

Top-ranked recipe named "Pasta Fagioli (by Emily Ruisi Stanco)"

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from my dear Mother

"It is amazing. I did half the tomatoes added some tarragon and thyme and some crushed red peppers. But is absolutely amazing gread recipie"


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4 cups canned Cannelli Beans; Drained
6 cups Water
4 tablespoons olive oil
1 Onion; chopped
1 clove Garlic; minced
2 ribs Celery; chopped
8 12-oz cans Plum tomatoes
2 tablespoons Parsley; chopped
1 tablespoon Basil; minced
1 cup Ditalini pasta
salt and pepper; to taste
Parmesan cheese; to taste
4 cups Beef, Vegetable or Chicken stock

Original recipe makes 8



* Place beans in a soup pot and cover with water. Bring water to a boil, cook 2 minutes and remove pan from heat. Let beans soak for 1 hour.

* Drain beans, then cover with fresh water. Bring water to a simmer and cook for 1 hour. Drain, but reserve the cooking water. (If using canned beans, simply drain them and set them aside.

* Heat olive oil in pot, Saute' onion and garlic for 2 to 3 minutes. Add celery and cook 2 to 3 minutes longer. Add tomatoes, beans and stock. Measure out the bean cooking water and add 4 cups to the soup. (If necessary, add regular water or stock. With canned beans, use more stock than water). Add parsley, basil and some salt and pepper.

* Bring to a simmer and cook, partially covered, 45 minutes. Remove 2 cups of soup and puree it in a blender or food processor. Return puree to the soup pot and stir to blend.

* Add pasta, cook 20 minutes or until pasta is tender. Add water or stock if soup is too thick.

* Taste, and add salt and pepper if needed.

* Serve sprinkled with freshly grated Parmesan cheese.


Added on Award Medal


Pasta Fagioli and my Grandmother's spoon


Calories Per Serving: 274 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It is amazing. I did half the tomatoes added some tarragon and thyme and some crushed red peppers. But is absolutely amazing gread recipie
CoriSingleton 2 years ago

It tastes just like canned tomatoes perhaps because the recipe calls for so many of them. Why so many tomatoes? It's gross. What a waste. It took a lot of hard work to make this, but I will have to throw it all away.
Lajiesq 6 years ago

[I posted this recipe.]
mstanco 8 years ago

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