Pasta E Fagioli is a very hearty and yet an amazingly simple bean, pasta, and tomato soup. Pasta with bean soup is a peasant dish, and yet it's extremely popular throughout Italy. It's no wonder! Italians can't resist this delicious and nurturing soup. Take a sip and feel the warmth and contentment.
For this recipe you will need: chicken breasts, onion, fresh thyme, fresh rosemary, garlic, butter, olive oil, Pinto beans, diced tomatoes, chicken broth, bay leaves, pasta, salt, pepper.
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Pasta E Fagioli an Italian Soul Food
In La Tavola Italiana the authors write that this is as close to Italian soul food as you can get. Pasta e Fagioli { pasta e fasoi in the Venetian dialect} was my mamma's favorite minestra ( soup).
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. Meat was expensive, so 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. Her recipes were in her head. Although she used simple ingredients, all of her meals turned out not just nourishing but full of flavor.
Pasta With Bean Soup -- Italian Rustic Cuisine
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 with Bean Soup. 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 along with springs of thyme and rosemary.
And for some spice and heat? We added a can of diced tomatoes with jalapeños.
We hope you try this Italian bean soup recipe. We're certain you'll like it.
This brothy soup is one you can eat all year long. Another rich brothy soup we love and can't get enough of, is our Homemade Lemon Chicken Orzo Soup. The flavor is rich with vegetables and herbs but it's light yet satisfying.
If you like this Italian soup you may also like...
Chicken Minestrone an Italian Rustic soup -- A thick soup that is loaded with vegetables that are in season. Hearty and satisfying any time of year.
Old-Fashion Beef And Barley Soup -- Hearty beef soup that is thick and rich. Perfect in the cold winter months.
Roasted Chicken Vegetable Soup - This is a soup you can make in less than an hour. We start with a roasted chicken and add lots of vegetables and ditalini pasta.
Soups are superb dishes to make ahead and serve to the family.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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A ladle with a great spout is exactly what we use to dish out all of our soups. And we couldn't do without a good Soup pot. These are two items we use all the time. During the cooler weather, we always have soup on hand. Soups are always welcome either for lunch and dinner.
Pasta E Fagioli With Chicken Recipe
A simple soup that is easy to put together. A favorite with Italians for a reason -- it's delicious, hearty, and rich in tomato flavor. We added chicken for additional flavor although you could make it vegetarian.
And if you're as big a fan of bean soups as we are, you'll simply love our 15 Bean Soup Recipe.
Tuscan White Bean Soup Recipe is a huge hit with our family when the temperature takes a dive. I'm sure it will be the same for you too. And if you're looking for a meatless Monday dinner, our Pasta with Chickpeas and Spinach Recipe is so tasty we have it as a regular on our menu rotation.
If you like this recipe, please give it a 5-star rating.
📖 Recipe
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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