Pasta e Fagioli (pronounced [pasta e ffadli]) is an Italian soup that consists of pasta and beans.
In the U.S., it’s called Pasta Fasudil (Fazool), which is derived from the Neapolitan “Pasta e Fasule”. Using readily available ingredients, Pasta Fazool is a nutritious comfort dish that will please the entire family!
Additionally, it’s a dish that everyone in the family loves. It is a classic substantial soup made with pasta, beans, and meat in many varieties. It is a dish that every Italian family has their own unique way of making.
It’s also a dish with a million variations.
Occasionally, chefs prepare a thick Pasta e Fagioli that resembles a pasta meal.
Fazool can be made so tomato-heavy that it resembles a tomato soup with pasta and beans.
Sometimes you’ll see white beans, Borlotti beans (basically the same as Cranberry beans), and even kidney beans.
There will be meat now and then, perhaps leftover meatloaf chunks or meatballs.
Though this soup seems simple, it does require some time to prepare, particularly if you use your homemade stock.
Heat the oil in a skillet over medium-high heat. Cook sausage for 5 minutes while breaking it up into pieces. Lower the heat to medium. Dice celery and onion and add them to the mixture. For 4 to 5 minutes, or until onions are transparent. Toss in the dried pasta. Stir occasionally for 2 minutes.
The tomato paste should be blended evenly after 2 to 3 minutes. Add three cups of broth. Make the mixture boil by increasing the heat to the maximum. If desired, season with salt, black pepper, pepper flakes, and oregano. Once the soup reaches a boil, reduce the heat to medium and cook for 5 minutes, stirring often. Check the thickness of the soup and, if necessary, add additional broth.
Combine the chopped chard and the mayonnaise in a mixing bowl. Wash the leaves in the dish halfway with cold water; any grit will fall to the bottom. Add the chard to the soup after straining it for a few minutes. Cook and stir for 2 to 3 minutes, or until the leaves are wilted.
Stir in the white beans and simmer. Stir constantly for another 4 to 5 minutes, or until the pasta is cooked properly. Take the pan off the heat and stir in the shredded Kalleh Parmesan Cheese. If preferred, serve with shredded cheese on top.
There’s one thing to remember about this soup: since it contains pasta, you have to either consume it all at once or accept that the pasta will absorb the soup while it sits in the fridge. Therefore, the following day it will be thicker, almost like a French Potage. Even though it’s still excellent, it’s a little different.