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Pasta e Fagioli with Chicken{Pasta e Fagioli con Pollo}

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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.

Pasta e fagioli or Pasta with Beans soup in a large white soup mug on a white plate with a rust-colored rim. A rust, turquoise, green napkin is on the left side with the meal setting on a bamboo placemat.

Pasta With Beans {Pasta e Fagioli}

There are basically three regional versions of Pasta e Fagioli:

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.

Pasta with Beans {Pasta e Fagioli} with thyme and rosemary in a large white soup mug with a soup spoon on top of a rust, turquoise, green napkin all on top of bamboo placemat. @ Allourway.com

Pasta with Beans {Pasta e Fagioli} with thyme and rosemary.

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.

Pasta with beans {Pasta e fagioli} with thyme and rosemary in a large white soup mug with sprigs of rosemary and thyme on the side. A rust, turquoise, green napkin on the side all on top of bamboo placemat. @allourway.com

Pasta with Beans {Pasta e Fagioli} With Thyme and Rosemary

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 with Beans {Pasta e Fagioli} with thyme and rosemary. @ Allourway.com

Pasta e Fagioli with Chicken {Pasta e Fagioli con Pollo}

This is a hearty yet amazingly simple bean, pasta and, tomato soup. It is delicious and nurturing considered by many to be Italian soul food.
5 from 16 votes
Print Pin Rate
Course: main dish, Soup
Cuisine: Italian
Keyword: comfort food, fall dish, traditional food
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Calories: 182kcal
Author: Marisa Franca @ All Our Way

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

Calories: 182kcal | Carbohydrates: 21g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 572mg | Potassium: 360mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.8% | Vitamin C: 11.8% | Calcium: 3.3% | Iron: 6.5%

Note: Recipes and content from ©2014- 2018 All Our Way are copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Thank you.

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Comments


  1. Love. Good balance of spices. I used a rotisserie chicken breast and carcass for broth. Excellent.

    Reply


  2. I 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!

    Reply


  3. I 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!

    Reply


  4. I 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.

    Reply


  5. I 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!

    Reply

    • Hi, 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.

      Reply


  6. I 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.

    Reply


  7. I 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!

    Reply


  8. Love 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.

    Reply


  9. This 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!

    Reply


  10. I’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.

    Reply


  11. I 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.

    Reply


  13. Pasta 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!

    Reply


  16. I 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!

    Reply


  17. oh 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!

    Reply

    • It 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 🙂

      Reply

  32. I 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:)

    Reply

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