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Sunday Cookin' _ Pasta Fagioli _ December 6th 2009

Quick and easy filling soup. Cook time ~ 30 Minutes.

This is a very healthy Italian Classic, beans for fiber and protein, fresh herbs and garlic for antioxidant power, everything else to fill your belly.

Best to use a ceramic crock pot, or large soup pot with a thick bottom. Pasta pots are too thin to saute the starters.


1 large Yellow Onion, Medium Dice.
1 head garlic, smashed and chopped, approximately 8-10 cloves.
4 Stalks Celery, Large chop. Ends cleaned.


-- Sauté w/ 2-3 Table Spoons olive oil 4-5 minutes until onions are starting to turn clear, add garlic, cook for another 1-2 minutes.

-- Season w/ red pepper flakes, dried thyme, dried parsley or italian seasoning, salt and black pepper.

-- Add 1 large can of crushed tomatoes with juice.

-- Add 2 Quarts Chicken or Vegetable stock.

-- Bring to boil and add 1lb. pasta of choice, something with volume and curves.

-- Cook for ~8 minutes until the pasta is al dente.

-- Add 1 large handful of *fresh* chopped basil and parsley. -- Add 2 cans cannellini beans w/ juices, bring to a boil and remove from heat. Spoon into bowls, top with shredded Parmigiano-Reggiano.


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