Pasta e Fagioli ala Weeble

Pasta e Fagioli ala Weeble

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
weeble
Recipe by  weeble

“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

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (5)

Rate This Recipe
manella
2

manella

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, no leftovers. Thank you weelbe for this tasty soup..

Molly
1

Molly

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 out that a flat Italian green bean could be subbed for the Romano beans. I could not find them in a can, but I did in the frozen section. I still would like to find the real thing and make this again. It was very filling and delicious on a cold, snowy, April day. It was my first time for using ditalini pasta and I bought my first block of fresh Parmigiano Reggiano cheese to grate on the top before serving. weeble, this is a delicious recipe, that I will for sure be making again.

Keep It Simple Cook
0

Keep It Simple Cook

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 supposed to taste but this tasted a lot like bean and bacon soup. It was very filling and not a bad just not my taste.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 381 cal
  • 19%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 1777 mg
  • 71%

Based on a 2,000 calorie diet

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Classic Italian Pasta e Fagioli