Pasta e Fagioli { pasta e fasoi in the Venetian dialect} was my mamma’s favorite minestra ( soup).
This dish is very hearty and yet it’s an amazingly simple bean, pasta, and tomato soup. Pasta with beans is a peasant dish, and yet it’s very popular throughout Italy. It’s delicious, healthy and nurturing.
In La Tavola Italiana the authors write that this is as close to Italian soul food as you can get.
There are basically three regional versions of Pasta e Fagioli:
- the Venetian style,
- the Roman style
- the Neapolitan style.
Mamma made her minestra in the Venetian style so I grew up knowing beans as fasoi.
Soups {minestra} were a staple in our house. The meat was expensive — a large batch of soup made a chicken or a piece of meat go a long way — feeding us for several days.
All of mamma’s soups were delicious. All of her recipes were in her head and although she used simple ingredients all of her meals turned out not just nourishing but full of flavor.
I believe mamma loved making this soup because it reminded her of Italy. She always used to say that Pasta e Fagioli was one of Sophia Loren’s favorite dishes.
Money and popularity didn’t change Sophia — she always remembered her roots and she was proud of them. Sophia felt very strongly about her recipes, cooking ability, and her version of Pasta e Fagioli. She was very particular about the ingredients in Pasta e Fagioli and she would argue about the type of beans, their color, and the type of pasta used.
Italians are never afraid to tell you that you’re wrong.
Our version of Pasta e Fagioli leans more toward the Venetian style, and we did it All Our Way. We included chicken in our minestra and also springs of thyme and rosemary.
And for some spice and heat? We added a can of diced tomatoes with jalapenos. We hope you try this Italian bean soup recipe.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Pasta e Fagioli with Chicken {Pasta e Fagioli con Pollo}
Ingredients
- 3 boneless chicken breasts cubed into 1-inch pieces
- 1 medium onion chopped
- ** 4 sprigs thyme and 1 sprig rosemary tied in cheesecloth
- 3 cloves garlic - minced
- 1 Tablespoon butter
- 3 Tablespoon olive oil - separated or more if needed
- 2 - 16 oz. cans of Pinto Beans -- entire can plus liquid
- 1 can diced tomatoes with jalapenos
- 6 cups chicken broth
- 3 bay leaves
- Salt and Pepper q b quanto basta to taste
- 8 oz. dry pasta cooked to just below al dente - we used Orecchiette
Instructions
- In large Dutch oven saute chicken in 1 tablespoon each of butter and olive oil until lightly browned. Salt and pepper the meat as its sauteing.
- Remove the chicken and set it aside in a glass dish.
- In same pan add the 2 tablespoons of olive oil and saute the onions and garlic until translucent being careful not to burn the garlic.
- Add the tomatoes with jalapenos, the broth, the 3 bay leaves and bundle of herbs. Bring to a boil and then turn down the heat to a simmer.
- Add the chicken and continue to simmer for 40 minutes or until the chicken is tender.
- Meanwhile cook the pasta until just below al dente. It will finish cooking in the soup.
- When the chicken is tender add the beans and pasta and continue to simmer for another 10 minutes.
- Before serving remove the bay leaves and the bundle of herbs.
- Garnish with grated Parmesan or pecorino cheese.
Nutrition
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Debbie Ray says
March 5, 2019 at 2:06 pmLove. Good balance of spices. I used a rotisserie chicken breast and carcass for broth. Excellent.
Marisa Franca says
March 5, 2019 at 2:13 pmThank you, for your sweet comment. Isn’t rotisserie chicken the best in a pinch? We use them all the time. Happy Fat Tuesday!
Amanda says
September 17, 2018 at 10:45 amI feel like every time I visit your site, I start with the same expression: “I LOVE!” 🙂 Your recipes speak to my heart, Marisa. My grandmother used to make Pasta e Fagioli for me and it’s one of my favorite dishes. I love that you’ve added chicken to it. Serious cravings happening over here right now!
Donna says
September 15, 2018 at 10:53 pmI love a good hearty soup with beans and pasta, such a good belly-warming meal. I didn’t even know diced tomatoes with jalapenos existed before this recipe, now I am hooked!
Carmy says
September 14, 2018 at 11:12 pmI love love love Pasta e Fagioli with Chicken and now that it’s cooler out, I can’t wait to have it all the time! There’s just something so comforting about a nice cozy soup in the fall and the chicken is a much needed protein in my diet. I love that you’re using tomatoes with jalapenos as it gives a great little kick to it.
Sean@Diversivore says
September 14, 2018 at 4:29 pmI had to laugh a little at your comment about Italians telling people they’re wrong. I always get a bit of a kick out of that. Put five Italians in a room and they’ll all tell you how your recipe is wrong – even though none of them will agree about what’s ‘right.’ I don’t mean to sound critical though because I think it comes from a wonderful place. Italians are so connected to and invested in their food, and that leads to some strong and vocal opinions!
I love your recipe, and I love a hearty comfort-food dish like this one. I’m curious to know more about the three regional varieties too. I’ll have to do some research. Cheers!
Marisa Franca says
September 14, 2018 at 4:37 pmHi, Sean!! I know, Italians are pretty opinionated, especially when food is involved. Lordy, but my papà had one way — HIS. He was the sweetest man on earth but when it came to certain methods he liked his way. I love your blog — and your love of cooking shows through!! Have a great weekend.
Lisa says
September 14, 2018 at 9:39 amI love food traditions like this and think it’s so important to carry them on. My grandfather just passed and he loved to cook — we’ll be making his favorites in the coming months and remembering the good times. This soup looks like a hearty meal for a cool fall night.
Sarah says
September 14, 2018 at 8:30 amI love how much texture the pasta you used has! I’m excited for soup season, and this one sounds so flavorful and warming. I’ve only visited Italy in the summer, but this makes me want to go in the fall and eat soup the whole time!
Debra says
September 13, 2018 at 8:34 pmLove a good chicken soup during the cooler months. The spice from the jalapenos really appeals to me. What a great idea. With those beans plus the chunks of chicken, this would be such a satisfying meal. Thank you.
Melissa says
September 13, 2018 at 7:51 amThis looks like the perfect soup for fall! We make soup every week and always need new recipes to try. I love the added heat from the jalapeno, good suggestion! Yum!
Jennifer says
September 12, 2018 at 9:44 pmI’ve never eaten this style of soup with chicken and I’m excited to try it. I love the story of how your mom made this. Those dishes are always the best and the smells while they are cooking bring so many joyful memories.
Gloria says
September 12, 2018 at 4:29 pmI love the sound of this soup. Comfort food for sure. Nothing beats homemade soup, especially during the cold winter months. I can see this happening a lot….I love food in a bowl when it is cold outside.
Mahy Elamin says
September 11, 2018 at 5:17 pmI definitely want to try it! Thank you for the recipe. This recipe is perfect for me and my family. I’m sure it is very tasty!
Jenni LeBaron says
September 11, 2018 at 12:58 pmPasta e fagioli is one of my favorite Italian soups, but I love that you’ve added jalapenos to yours. I’ve never seen it done this way so I’m really interested in trying it this way!
Veena Azmanov says
September 11, 2018 at 11:13 amThis reminds me of a dish my grandma use to make with beans. Sounds so yum and looks so good. Have never made it myself so I must try – Saving for later.
Tammy says
September 11, 2018 at 9:37 amIt’s a perfect day for soup. I love soups like this too…reminds me of something my mama would make. It’s the best kind of comfort food 🙂
Michele says
September 10, 2018 at 8:55 pmI love learning the history/different styles of the foods we eat. I too have lots of family recipes passed down and cant help tinkering with them a little bit to make them true to their heritage and a little bit my way… I love the addition of rosemary to this soup…. its my go to herb at the moment so any way to use it in my favorite recipes is a win in my book!
Claudia Lamascolo says
September 10, 2018 at 5:35 pmoh I love this so much like grandma’s. How I wish we lived closer your family has the same delicious food recipes similar to mine and I would love to be at your dinner table. This really brings back memories!
annie@ciaochowbambina says
September 10, 2018 at 2:05 pmToday is our first real rainy, cold day in a long long time! This soup definitely fits the bill, my friend! So comforting and delicious!
Valerie says
September 10, 2018 at 10:34 amI’ve never tried pasta e fagioli with chicken in it. It sounds good, it would be great for a chilly fall night. I love that you used orecchiette in it.
Oana @AdoreFoods says
October 5, 2015 at 5:02 pmPerfect comfort food! On top of my try list this week!
Heather says
October 4, 2015 at 10:52 pmOne of my favorite soups!! I love your recipe .. so easy and it looks amazing! I cant wait to try this
WhitBit's Indian Kitchen says
October 2, 2015 at 12:33 pmWith the weather changing, I have been in a soup mood. This might just have to be my next one!
molly kumar says
October 2, 2015 at 1:26 amWhat a fantastic healthy recipe for the fall season. Love it!
Ciao Florentina says
October 1, 2015 at 9:47 pmyes, yes and yes, this is my kind of food ! Delicioso !
Rachel @ Simple Seasonal says
September 30, 2015 at 12:50 pmIt’s a cool, rainy day from where I sit. This would have made the perfect lunch!
Marisa Franca says
September 30, 2015 at 4:50 pmOh it does make a great lunch — warm and filling but it doesn’t stuff you. I can’t wait to make another potful.
Platter Talk says
September 29, 2015 at 9:07 amThis fagioli is absolutely perfect for our early fall weather; thank you so much for sharing!
Marisa Franca says
September 29, 2015 at 9:13 amYes it is — my mamma loved this dish. It always reminds me of her.
Hillary @ 918 Plate says
September 29, 2015 at 8:37 amNever thought of jalepenos in Italian food! I bet that adds a great kick!
Marisa Franca says
September 29, 2015 at 8:54 amIt does add a nice kick — I’m married to a man who loves spices and hot peppers. We purchase Ro-tel in multi-packs and we make our own chipotle in Adobo sauce. He uses hot sauce like it is a regular seasoning! I’ve learned to adapt 🙂
Katalina @ Peas & Peonies says
September 29, 2015 at 12:07 amI love a good chicken recipe since we eat it a few times a week, and I am always looking for inspiration. This one seems like a good one!
Marisa Franca says
September 30, 2015 at 4:51 pmI believe that every time I see a chicken recipe I pin it. We do eat a lot of chicken but it is good for us — soup is a good way to expand and have some left over 🙂
Noor says
September 27, 2015 at 10:38 pmOooo yum! This just screams comfort food to me!
Marisa Franca says
September 30, 2015 at 4:57 pmIt certainly does comfort me. Reminds me of my childhood and my mamma’s recipe.
Steph @ Steph in Thyme says
September 27, 2015 at 10:35 pmSuch a hearty and healthy and filling soup for fall, such a classic!
Binjal's VEG Kitchen says
September 25, 2015 at 11:57 pmAmazing recipe!!
Leslie @ Bessie Bakes says
September 25, 2015 at 5:57 pmI am in a soup-making mood now that fall has arrived. This Venetian-style soup looks so comforting. I love the addition of fresh herbs and canned tomatoes with jalapenos to the broth. It adds so much depth of flavor:)
Marisa Franca says
September 25, 2015 at 6:35 pmI have to watch hubby like a hawk — he would add Ro-tel tomatoes to everything including ice cream 🙂
Sarah says
September 25, 2015 at 11:24 amThis is exactly the type of soup I love to have on cool fall days. I have always enjoyed paste e fagiolo and yours looks absolutely divine!
Marisa Franca says
September 25, 2015 at 6:35 pmThank you it is good. Very comforting and tasty!