Pasta E Fagioli – Beans & Pasta Soup

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Pasta E Fagioli - Beans & Pasta Soup

Pasta E Fagioli - Beans & Pasta Soup


  • 1 whole onion chopped
  • 1/2 head garlic minced
  • 1/4 cup olive oil
  • 1 lg carrot minced
  • 2 lg celery chopped
  • 2 or 3 pork bones w/marrow or 2-3 spare ribs
  • 2 Cans of Cannelli Beans w/juice
  • 4 cups water w/4 chicken bouillon
  • or 1 lg can College Inn Chicken Broth
  • 3/4 c white wine or 3/4 c beer
  • salt & pepper
  • Ditalini 1 lb pasta
  • Parmesan


  • Put onion and garlic in a sauce pan with the oil over medium heat until pale gold. Add the carrots, celery and pork bones and saute for about 15 minutes stirring occasionally (vegetables should be tender). Add the broth and wine or beer and cook for about 25 minutes. Scoop up about 1/2 cup of beans and mash them and return to the soup. Add the salt and pepper. Cook pasta according to directions, drain and keep in colander. Add pasta to soup bowl and pour soup over it, dust with your parmesan cheese. I keep the pasta separate from the soup so it doesn't get mushy. Great with a Crusty Italian Bread and Italian salad.

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