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Pasta e Fagioli ala Weeble

Rated as 4.6 out of 5 Stars
166

"As a Canadian, growing up in Toronto's Little Italy, this soup was always on someone's stovetop somewhere in the fall and winter months. Pasta, beans, and a thick broth, sprinkled with Parm or Romano, and served with fresh crusty Italian bread - what's not to love? I spent a lot of time, back in the day, in the cucina with my friends and their mothers learning the basics of good Italian food!"
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Ingredients

40 m servings 381
Original recipe yields 4 servings

Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
  2. Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
  3. Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

Footnotes

  • Cook's Note:
  • You can substitute pancetta for bacon and any type of small pasta will do for ditalini.
  • Editor's Note:
  • Romano or Roman beans are also called cranberry beans in some areas.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 381 calories; 15.9 44.3 15.8 17 1680 Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

So close to mine that I had to try this soup. It is very good, I added ground chicken meatballs, cause we like some meat in soup. I used grated goat cheese(lactose intolerant). Very nice flavor,...

Most helpful critical review

I had two issues with this. 1. I had a hard time getting the bacon to crisp while cooking with the onions. I finally pulled the bacon out and sautéed it. 2. I'm not sure how pasta e Fagioli is ...

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So close to mine that I had to try this soup. It is very good, I added ground chicken meatballs, cause we like some meat in soup. I used grated goat cheese(lactose intolerant). Very nice flavor,...

Woo-we - this is a great dish! Knowing from the ingredients that we would like it, I made a double batch. After 3 stores, trying to find something called Romano beans, I googled it and found o...

This was nothing like I have ever had in regard to pasta fagioli soup. The flavor was so good. Subbed turkey bacon and added basil instead of parsley. Wow Weeble this was good.

We really enjoyed this flavourful comforting soup. Followed the recipe with the exception of omitting the chili pepper. Next time I will make sure to have some on hand for this dish although ...

Fantastico! I've had this recipe in my rb since before it was even kitchen approved. I don't know why it took so long for me to make but it did not disappoint! I turned it into pasta e ceci beca...

Thanks Weeble for the recipe. I made this as pasta e ceci (pasta and chickpeas) because I didn't have any other beans on hand. This is a traditional "primo" at most every Italian's house. Aft...

I had two issues with this. 1. I had a hard time getting the bacon to crisp while cooking with the onions. I finally pulled the bacon out and sautéed it. 2. I'm not sure how pasta e Fagioli is ...

We enjoyed this soup! A tasty and fast dinner. I omitted the bacon but used bacon fat to saute the onion, and I added carrots and celery as well. I used vegetable stock for the chicken stock. I...

I loved everything about this recipe: ease of preparation, flavor and heartiness. We thought this was comfort food at its finest.