Pasta e Fagioli III

Pasta e Fagioli III

30 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Leo J. Lagrotte
Recipe by  Leo J. Lagrotte

“There are many recipes for this traditional Italian mainstay, usually served as a meal. Here's another that is slightly different. If you are in a hurry, substitute the dried beans with 3 (16 ounce) cans white, navy, great northern, or cannelini beans. Serve with a salad and crusty Italian bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 quarts

ADVERTISEMENT

Directions

  1. Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water to chill, then set aside.
  3. Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.
  4. To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.

Share It

Reviews (30)

Rate This Recipe
I Love to Eat
32

I Love to Eat

I know I already reviewed this recipe once, but I made it again this weekend. I sauteed the onions and then put the rest of the ingredients with a ham hock in the crock pot. I used two cans of white beans. I added elbo macaroni already cooked just before I served. Sprinkled with parmagian cheese and served with garlic rolls. good dinner

Snow likes to cook
22

Snow likes to cook

So very good! I threw everything together except the noodles in a slow cooker, I used a smoked ham hock as well. My 8 year old son loved it.

the allrecipes staff
17

the allrecipes staff

The ingredients and directions in this recipe have been rewritten for clarity.

More Reviews

Similar Recipes

Pasta e Fagioli a la Chez Ivano
(199)

Pasta e Fagioli a la Chez Ivano

Pasta e Fagioli I
(131)

Pasta e Fagioli I

Easy Pasta Fagioli
(116)

Easy Pasta Fagioli

Pasta e Fagioli II
(127)

Pasta e Fagioli II

Pasta e Fagioli I
(28)

Pasta e Fagioli I

Pasta Fagioli II
(20)

Pasta Fagioli II

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 59.9 g
  • 19%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pasta e Fagioli a la Chez Ivano

>

next recipe:

Classic Italian Pasta e Fagioli