Pasta Fagioli, translates to pasta with beans. Like all bean dishes, there are countless recipes in circulation for it. In the case of this soup, some have tomato, some don’t. Some use pinto beans, some use red beans, some use white beans; and, some use a combination of all beans. I say this, to make the point that this is my personal take on one of several culinary exports from Italy.
When I was early in my restaurant life, I spent 7 years working at a popular Italian chain restaurant. 3 things sustained me during that time: Zuppa Tuscana soup, Pasta Fagioli, and breadsticks. I often crave the first two; however, the smell of cooking bread, still turns my stomach.
No, this is not the same Pasta Fagioli, served at the above referenced Shoneys of Italian cuisine; however, it is my take on the soup. I’ve worked at a few Italian restaurants, some of which were small family run operations. This is essentially a combination of things, along with my own influence on the soup. I say this to specify that this is not a copycat, nor can I claim this to be “authentically Italian.” From my perception, Pasta Fagioli is a lot like red beans and rice, in the manner that everyone does it a bit differently. This is just my way, and I hope you’ll enjoy this take on the classic.
To get started you’ll need:
1 diced onion
2 ribs of diced celery
1/2-1/3 cup of diced carrot
4-5 toes of minced garlic
1/2 pound of Italian sausage- casing removed
1 pound of ground beef
1 can of tomato paste
1 14oz can of diced tomato
1 14oz can of tomato sauce
3 cups beef broth
1 can red beans- drained and rinsed
1 can of great northern beans- drained and rinsed
— you can use any combination of red, white or
Pinto beans-
1-1.5 cups of ditalini pasta
— if you have a hard time finding it macaroni or small shells work well—
Parmesan rind
Salt
Pepper
Garlic powder
Basil
Parsley
Thyme
Oregano
Rosemary
Olive oil
Worcester sauce
Crushed red pepper
First thing we will do is drop the mirepoix until it is soft- around 15 minutes over medium heat in olive oil.
Season with SPG and Crushed red Pepper
Add in the sausage and ground beef
Brown the beef and sausage and then add in garlic
After the garlic becomes fragrant add in the tomato paste and thoroughly work it in until it begins to brown.
Add the stock, tomato sauce, beans , Worcester sauce and diced tomato.
Add the herb bouquet and bring to a steady simmer and add the Parmesan rind
Let it simmer for about an hour, with occasional stirring.
Check seasoning after an hour and add in the pasta.
Let pasta cook for ten to fifteen minutes
Serve with Parmesan and Asiago cheese on top.