Friday Favorite – Pasta e Fagioli

This week’s Friday Favorite is by popular request.  This is my mother’s recipe and I have actually never made it – only eaten it!

I attended a luncheon yesterday hosted by my friend Daurie who recently built and moved into her beautiful new home.  She treated a group of us to a delicious lunch at her new home.  She served my mother’s Pasta e Fagioli.  The request at lunch was for me to “put in on the blog”.

I told them I couldn’t because I didn’t have my camera and needed to take a picture of it – my ever ready, camera toting friend Jeanette had her camera and happily took a photo for me.  I had already eaten my soup so I borrowed someone’s bowl – took it right off the table from them – and took a quick photo!

Pasta e Fagioli is a traditional Italian soup and actually means “pasta and beans”.  It is traditionally made with a white or cannellini bean but I think Daurie used a red bean.  She also tweaked the recipe slightly by adding 1 cup of grated carrot instead of chopped  and a 16 oz. can of marinara sauce to make it a little thicker.  She also found this totally darling teeny, tiny bowtie pasta!

We have been having some cool, rainy days here in Portland so a bowl of homemade soup really hit the spot yesterday!  Thanks Daurie!

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Friday Favorite – Pasta e Fagioli
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1½ cups (1 can) chopped whole tomatoes, with juices
  • 3 cups low sodium chicken stock or vegetable stock
  • 1 can northern white beans, drained and rinsed
  • 1 cup tiny pasta (ditalini)
  • ½ pound browned ground beef (optional)
  • 2 Tbsp. fresh chopped parsley (optional)
  • Freshly grated Parmesan cheese (Daurie served cheddar)
  1. In a large heavy pot, heat olive oil over medium high heat
  2. Stir in onion and cook for 2 minutes
  3. Stir in garlic, celery and carrots and cook for 3 minutes
  4. Add basil and oregano and toss to coat
  5. Stir in tomatoes and stock and bring to a boil
  6. Reduce heat and simmer for 30 minutes
  7. If necessary add an additional cup of stock or water and stir in beans, meat and tiny pasta Simmer for 6-8 minutes or until pasta is tender
  8. Stir in parsley and serve hot with grated parmesan cheese
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Wow, that looks yummy! When I saw it I told my daughter, “man, that looks good. Bet it’s really bad for you!” and then I read the ingredients and hey, it’s totally NOT! Thanks for posting a healthy recipe! 😀

  2. says

    But then my husband would say “But where’s the meat?” His main complaint about vegetarian dishes? There’s no meat! Umm…that would be the point!

    Thanks for sharing all your yummy recipes. I should do that now and again–I have some really good ones!

  3. says

    I’m making this right now…, great recipe. We have nearly 6 months of cold here in MA, and so good soup recipes are always appreciated. We’ll be making this again. I tripled the recipe b/c we’re having company….2 hungry, hard-working 19 year old boys! :)

  4. says

    So good & so easy!! My favorite kind of meals :) And definitely enough to stretch 2 nights for our little family – served it broiled & buttered swirl rye bread. Yum!


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