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"

- CoriSingleton

Ingredients

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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

Servings  

Preparation

* 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.

Credits

Added on Award Medal

photo by shannonkwendt shannonkwendt

Pasta Fagioli and my Grandmother's spoon photo by mstanco mstanco

photo by CoriSingleton CoriSingleton

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 1 year 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 5 years ago
[I posted this recipe.]
mstanco 7 years ago
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