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pasta fagioli

(5 ratings)
coolbaker1 avatar
Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

Another family recipe that I have been making for years. My kids still love it and ask me to make it when they come for a visit. Hope you enjoy it as much as we do. :) My recipe and photos.

(5 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For pasta fagioli

  • 3 Tbsp
    olive oil
  • 5 clove
    garlic, minced
  • 1 can
    (28 oz) crushed tomatoes
  • 2 c
    water
  • 2
    chicken bouillion cubes or 2 pkgs. powder bouillion
  • 1 tsp
    oregano, dried
  • 1/8 tsp
    black pepper, or to taste
  • 1 can
    (16 oz) red kidney beans with liquid
  • 1/2 lb
    small or medium shell macaroni

How To Make pasta fagioli

  • 1
    In a large pot, saute garlic in olive oil over low heat (careful not to burn it). Add tomatoes, water, bouillion cubes, oregano and pepper.
  • 2
    Simmer, covered, 30 minutes on low heat. Add kidney beans with liquid, and cook 5 more minutes.
  • pasta cooked and ready to go into soup
    3
    Cook macaroni according to pkg. directions, drain well, and add to beans and sauce. (It will be soupy at first, but will dry up a little the longer it sits). We wait 10-15 minutes before serving. If you are really hungry, you don't have to wait. The taste is the same either way. Enjoy. :)
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