Pasta Fazool
Pasta Fazool, short for Pasta e Fagioli, is a classic Italian comfort dish made with creamy white beans, pasta, tomatoes, garlic, and plenty of olive oil.
Originally a humble peasant meal, this hearty and flavorful soup-stew hybrid is now a beloved staple in Italian-American kitchens, perfect for feeding a crowd or warming up on a chilly day.
Why People Will Love This Recipe:
Rustic and Filling: A hearty blend of beans and pasta with rich tomato and garlic flavors.
Budget-Friendly and Nourishing: Uses pantry staples like dried beans and pasta, but feels elevated.
Customizable: Make it brothy or thick, spicy or mild, vegetarian or meaty—it’s totally adaptable.
Perfect for Meal Prep: Tastes even better the next day and freezes well.
Family Favorite: Familiar, comforting flavors that appeal to all ages.
Key Ingredients Overview:
Cannellini or Navy Beans: The creamy heart of the dish—high in protein and fiber.
San Marzano Tomatoes: Crushed by hand for a rustic, flavorful tomato base.
Garlic & Onion: Aromatic essentials that build flavor early in the cooking process.
Parmigiano-Reggiano Rind (Optional): Adds savory umami depth during simmering.
Small Pasta (like elbows or ditalini): Hearty and filling; cooks in the soup to absorb flavor.
Pecorino Romano or Parmigiano Reggiano: For finishing with a salty, cheesy kick.
Fresh Parsley: Adds brightness and color right before serving.
Pasta Fazool
Ingredients:
1 pound dried cannellini beans navy beans will work just as well
1/4 cup extra-virgin olive oil
4-6 plump garlic cloves chopped
1 medium yellow onion chopped
28-32 oz. can whole San Marzano tomatoes crushed by hand (or use chopped – do not use tomato sauce or puree)
leftover rind of Parmigiano-Reggiano OPTIONAL BUT DELICIOUS
1 TBS each Kosher salt and lots of freshly ground pepper add to taste (I use tons of pepper)
1/2 to 1 pound small dry pasta shape I use Barilla elbows
1/2 cup chopped fresh Italian parsley plus more for garnish
1 cup Pecorino Romano or Parmigiano Reggiano or a combination of the two, coarsely grated
Instructions:
Soak the beans:
Sort through the dried cannellini or navy beans, discarding any debris.
Place them in a large pot and cover with plenty of water.
Soak overnight. (Quick-soak method: bring to a boil, turn off heat, and soak for 1 hour—though this can cause the beans to split more easily.)
Drain and prep:
Drain and rinse the soaked beans thoroughly using a colander.
Set aside while you prepare the aromatics.
Sauté the aromatics:
In a large soup pot, heat the olive oil over medium heat.
Add the chopped garlic and onion.
Sauté gently for 1–2 minutes, just until translucent and fragrant—do not let them brown.
Cook the beans:
Add the drained beans to the pot.
Pour in enough water to cover them by about 2 inches.
Stir in the crushed San Marzano tomatoes, salt, and black pepper. (Optional: add a Parmigiano-Reggiano rind for deeper flavor if you have one.)
Simmer gently:
Bring everything to a boil, then reduce to a low simmer.
Cover and cook for about 1 hour and 20 minutes, or until the beans are tender and creamy but not mushy.
Start checking doneness around the 45-minute mark.
Cook the pasta separately:
Meanwhile, bring a second pot of salted water to a boil.
Cook the pasta for half the time listed on the package, then drain.
Reserve about 2 cups of pasta water.
Combine and finish:
Add the partially cooked pasta to the bean mixture.
Stir in lots of freshly ground black pepper (up to 1 tablespoon).
Simmer gently over low heat until the pasta is al dente, adding reserved pasta water as needed to reach your desired consistency—brothy or thick.
Serve and garnish:
Ladle into bowls and garnish with chopped parsley and a generous sprinkle of grated Pecorino Romano or Parmigiano Reggiano.
Serve hot with crusty bread or a side salad.
Important Notes for Making Pasta Fazool:
Use Dried Beans for Best Texture:
While canned beans are a time-saver, dried beans deliver a creamier texture and richer flavor. Just be sure to soak them overnight for even cooking.
Parmigiano-Reggiano Rind Adds Depth:
If you have a leftover cheese rind, don’t skip it. It melts slowly as the soup simmers, releasing savory, umami-packed flavor that enhances the broth.
Don’t Overcook the Pasta:
Cook your pasta separately and only halfway before adding it to the beans. This prevents it from getting mushy while it finishes cooking in the soup.
Reserve Pasta Water:
Pasta water adds starch and body to the broth, helping it cling to the pasta and beans. Add gradually to reach your desired consistency.
Adjust Thickness to Your Preference:
For a brothy version, leave the lid on and add extra water or broth. For a thicker stew-like dish, simmer uncovered and allow some liquid to evaporate.
Let It Rest Before Serving:
Allow the soup to sit for 10–15 minutes after cooking to help the flavors meld and the pasta absorb some of the broth.
Pepper Generously:
Freshly ground black pepper adds a warm, slightly spicy backbone to this otherwise simple dish—don’t be shy!
Tastes Better the Next Day:
Like many soups and stews, Pasta Fazool improves with time. Make a day ahead for even more developed flavor.
Make It Vegetarian:
Just skip the cheese rind or use a vegetarian-friendly hard cheese. The dish is naturally plant-based otherwise.
Add Greens If Desired:
Stir in a handful of chopped kale, spinach, or escarole in the last 5–10 minutes of simmering for added nutrients and color.
Nutrition Information
(Estimated per serving – 8 servings):
Calories: ~380 | Protein: ~16g | Fat: ~11g | Carbohydrates: ~52g | Fiber: ~9g | Sodium: ~550mg
Frequently Asked Questions:
What does “fazool” mean?
“Fazool” is the Italian-American pronunciation of fagioli, the Italian word for “beans.” So “Pasta Fazool” means “pasta and beans.”
Can I use canned beans instead of dried?
Yes—use two 15 oz. cans of drained, rinsed beans. Simmer for less time since they’re already cooked.
Is this dish vegetarian?
It can be! Just skip the Parm rind or use a vegetarian version of Parmesan. Everything else is plant-based.
Can I freeze Pasta Fazool?
Yes. Freeze in individual portions. Pasta may soften a bit upon thawing, so consider undercooking the noodles slightly.
What’s the best pasta to use?
Elbows, ditalini, or small shells work well. Any small pasta shape that holds broth is a good choice.
Can I skip soaking the beans?
It’s not ideal. Unsoaked beans take longer and may cook unevenly. Quick-soaking is an option, but overnight soaking gives better results.
Do I need to sauté the garlic and onion first?
Yes! It builds a flavorful base and prevents raw onion flavor in the final dish.
Can I cook the pasta directly in the bean pot?
Yes, but only if you’re serving immediately. Cooking pasta in the soup can make it overly soft if it sits too long.
How can I make it spicy?
Add crushed red pepper flakes when sautéing the garlic or finish with chili oil for a subtle kick.
What can I serve with Pasta Fazool?
Crusty bread, a simple arugula salad, or garlic bread are all perfect accompaniments.