Pasta fazool, or pasta e fagioli, is a healthy and inexpensive peasant dish. You can have this one-pot meal that packs lots of flavor and goodness on your table in less than an hour.
Pasta e fagioli is made all over Italy and varies from region to region. One big difference is that mine has no meat. Up north they usually add pancetta to the aromatics as the base of the soup. Some people like to add tomato puree. Some people don’t add tomato, they like a white pasta fazool.
Mine has a light pink hue. I use a little tomato puree. Make it any way you like it, just don’t make it the way they do at Olive Garden.
The creamy beans and pasta are bathed in a savory light broth enhanced by the sharpness of the pecorino and the mellow olive oil. Pasta fazool will warm you and fill you up. Make extra so you can eat it again the next day.
Complete text recipe:
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