Pasta e Fagioli

Pasta, beans and veggies | Yep veggies, not your mama’s pasta e fagioli, grin.

What’s the definition of Pasta e Fagioli?

Pasta e Fagioli, means “pasta and beans” a traditional hearty Italian soup that combines pasta with beans. Pretty easy and is a staple in my uncle’s home. This inexpensive meal, prepared with simple ingredients has been enjoyed for centuries across regions in Italy.

Hello, I am Wendy author of Wendy’s Kitchen & More, where I invite you into my kitchen to inspire you to create something new. My love is one-pot-meals and sourdough anything. Come join me…

My inspiration comes from my uncle’s Pasta e Fagioli recipe, simply typed on a white sheet of paper. It calls for pasta, red kidney beans, olive oil and broth. Truly nothing is more simple and better than that. His is always good coupled with a heavy hand of parmesan cheese to garnish. Yum 😋.

Then one day in a favorite magazine “CookingLight SOUPS&STEWS”, I came across another Pasta e Fagioli dish that included parsnips, green beans, and sweet potatoes. Of course I had to try it. My version that day swapped out sweet potatoes with garden fresh winter squash. It was divine.

So, I thought what if I combine both inspirations and create something new.

I did and shared with my aunt and uncle (both Italian); they loved it. My aunt asked me for the recipe. I have been meaning to write up for several weeks now. I thought why not share with you. I don’t have all the pre-paring pictures, as it was more of a last minute create in the kitchen, but it’s that simple. I believe the one photo speaks for itself. May you enjoy some Pasta e Fagioli too.

Pasta e Fagioli (Wendy’s Kitchen style)

serves 6 people

Ingredients

2 tablespoons extra virgin olive oil

1 medium red onion, diced

1/2 yellow pepper, chopped

1 cayenne pepper crushed (I used my last year’s garden dried) or 1 tsp of crushed pepper

1 medium tomato, diced

1 zucchini, chopped

1 quart of chicken broth, I make my own (store bought is just fine)

2 cups of chopped kale

approx 2 cups of chopped Swiss chard (I had a bunch left in crisper)

1 can 15.5oz red kidney beans (do not drain)

1 can 15.5oz black beans (do not drain)

1 cup of cooked elbow macaroni (or your choice of pasta)

Salt and pepper to taste (I love a Himalayan pink salt & pepper blend)

Lots of Love💕

Directions

First add to your 5-quart stockpot, olive oil, red onion, and crushed cayenne pepper, sauté until onions are translucent (about 4-5 minutes).

Second add the chicken broth, zucchini, tomato, kale, Swiss chard, kidney and black beans, and bring to a boil, then drop to a slow simmer for 5-10-minutes just to marry all those beautiful flavors. Salt and pepper to taste—your taste buds know best.

While your soup is simmering cook your pasta according to the package. I prepare mine 1–2-minutes shy of package time, al dente, grin.

Third and best step add your cooked pasta to your simmering sauce, cook 1-2 minutes to blend flavors and serve with crusty bread & lots of parmesan cheese please! Enjoy!

So, what do you think? You’re kind of one-pot-meal, smile.

Thank you for enjoying my creations. It’s always a pleasure to enjoy quiet time with you.

May God bless you and your family always. 🙏

Enjoy!

Wendy 💕

P.S. Sunny is a Fledgling! Yeah! She also was brave enough to fly back to nest to visit her sister Gizmo and enjoy a fish dinner! What don’t know about Sunny & Gizmo, check them out below—from my point of view.