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Poor Man's Pasta Fagioli
January 21, 2018

There are some important steps missing from this recipe and some serious faux pas. Most soups start with sautéing your small diced aromatic vegetables ie, onions and garlic. While I’ve see some recipes for pasta fagioli that include carrots, my personal recipe does not, but if you were to include them, dice them small and add with the onions. Sauté until tender. After the vegetable are tender, add whatever tomato products you are using for the base, tomato sauce, diced or crushed tomatoes, etc. Some people will add additional liquid in the form of stock. I don’t, instead I use some of the water the pasta has been cooked in instead. This is also when you add any cooked vegetables, like canned beans. Some people rinse the beans to remove some of the sodium. I just buy low sodium beans and add the liquid too because I think it enhances the flavor. It’s a personal preference. Do not cook the pasta for 57 minutes. Boil it separately and add it to the soup after the soup has finished cooking. Also black eyed peas, green peas, and corn are not traditional ingredients. You may add them if you wish, though, but the soup becomes more of a vegetable soup and less of a pasta and bean soup that traditional pasta fagioli is known to be. I hope this helps others when making pasta fagioli.

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