Pasta Fagioli - Hearty Bean Soup
What is dirt cheap anymore? Inexpensive or economical and feeds many, I recall a big pot of bean soup going a long way to feed a big family on a skinny budget. Without a doubt I immediately go to "beans" and a big pot of pasta fagioli for my cheap but wonderful dinner for eight. Beans because I heard how cheap they were in the Great Depression. Today is sausage making day and the soup is on, no time for anything fancy here today. I have to have something ready for the two day process and this is one of my go to recipes. I would love to say that this is a family recipe and it is, mine, I didnt have the advantage of growing up with my Italian relatives so I dont know what their recipes are and dad was a sailor you know so we spent little time with relatives. When he cooked, he threw in elements of what he remembered on his plate and in his bowl. He was a good cook; I miss his face and his food! Then again I would love to give credit to my mother and her version I do, a slight nod, for adding cabbage and calling it cabbage and beans to serve 7 of us. Over the years to create a more expensive version and fancy things up a bit for a company dinner, I added chicken and/or beef broths, still economical because I make my own stocks and broths and freeze. Select greens and garnished with pesto. My notes later in the recipe mention other additions, not necessarily budget friendly. Great for a casual dinner, serve a fresh loaf of bread and a salad. Most definitely better the second day.
What is dirt cheap anymore? Inexpensive or economical and feeds many, I recall a big pot of bean soup going a long way to feed a big family on a skinny budget. Without a doubt I immediately go to "beans" and a big pot of pasta fagioli for my cheap but wonderful dinner for eight. Beans because I heard how cheap they were in the Great Depression. Today is sausage making day and the soup is on, no time for anything fancy here today. I have to have something ready for the two day process and this is one of my go to recipes. I would love to say that this is a family recipe and it is, mine, I didnt have the advantage of growing up with my Italian relatives so I dont know what their recipes are and dad was a sailor you know so we spent little time with relatives. When he cooked, he threw in elements of what he remembered on his plate and in his bowl. He was a good cook; I miss his face and his food! Then again I would love to give credit to my mother and her version I do, a slight nod, for adding cabbage and calling it cabbage and beans to serve 7 of us. Over the years to create a more expensive version and fancy things up a bit for a company dinner, I added chicken and/or beef broths, still economical because I make my own stocks and broths and freeze. Select greens and garnished with pesto. My notes later in the recipe mention other additions, not necessarily budget friendly. Great for a casual dinner, serve a fresh loaf of bread and a salad. Most definitely better the second day.
- 3 tablespoons olive oil
- 1 pinch red pepper flakes
- 1 large onion diced
- 1 leaf
- 2 bags of dried navy beans picked over and rinsed
- 2-3 cloves of garlic minced
- 2 ribs celery diced
- 2 large chunks
- 1 leftover ham bone or 2 ham hocks
- 12 cups water 2 cups less if using broth
- 1/2 teaspoon each of dried basil and oregano (or can use fresh
- 1 can whole tomatoes and juice rough chopped
- 1/2 pound or more of tubetti pasta
- 1 cheese rind optional
- 2 cups beef broth optional
- 1 cup chicken broth optional
- 2 cups greens of your choice swiss chard, kale, or spinach, sauteed in garlic and olive oil.
- Carbohydrate 2.11237051027217 g
- Cholesterol 115 mg
- Fat 24.4752697774346 g
- Fiber 0.503784055451529 g
- Protein 29.1483036349041 g
- Saturated Fat 6.83149957050347 g
- Serving Size 1 1 Serving (242g)
- Sodium 213.936256993326 mg
- Sugar 1.60858645482065 g
- Trans Fat 2.00954965879775 g
- Calories 352 calories
Step-by-step
- Rinse beans, soak overnight and drain.
- To a very large stock pot add about 3 tablespoons olive oil and briefly sauté the celery, garlic, carrot, onion and ham bone or ham hocks.
- Break up the canned tomatoes and add to pot with all of the juices from the can.
- Let it all heat up while you add beans, water (optional broths if using), herbs and bay leaf.
- Season with a little red pepper flakes, salt and pepper to taste.
- Simmer until beans are tender about 2-3 hours on a medium low to low simmer.
- Remove bay leaf.
- Remove bones and pick meat off to add back into the soup.
- Season to your taste.
- Cook and drain tubetti, return to cooking pot, add some of the soup broth to the pasta.
- At this point you can take half of the beans and puree, but I like the thinner broth and whole beans. First night soup is my favorite; everyone else likes the soup thicker or the next day.
My Simple Pasta Fagioli: A Budget-Friendly Family Favorite
As a busy mom, I’m always looking for meals that are both delicious and easy on the wallet. This Pasta Fagioli recipe has become a staple in our home, a testament to how simple ingredients can create a truly satisfying dish. The beauty of this soup is its versatility. It’s hearty enough to be a complete meal, yet adaptable enough to suit different tastes and budgets.
My inspiration for this recipe comes from a blend of necessity and nostalgia. Growing up, our family dinners often revolved around economical meals, emphasizing the inherent goodness of simple ingredients. The memory of a big pot of bean soup bubbling away on the stove, a symbol of warmth, comfort, and togetherness, still brings a smile to my face. This Pasta Fagioli captures that spirit, that feeling of home-cooked goodness that’s both budget-friendly and incredibly satisfying. I’ve tweaked it over the years, sometimes adding fancier touches for company dinners - chicken broth, sautéed greens, and a sprinkle of fresh pesto elevate it to a restaurant-worthy standard – but the core of the recipe remains true to its economical, soul-satisfying roots. Sometimes, the simplest recipes offer the most profound sense of comfort.
The process of making this soup is almost as enjoyable as eating it. The rhythmic simmering of the beans, the fragrant aroma filling the kitchen—it's a sensory experience that transcends the act of mere cooking. And the best part? It gets even better the next day! The flavors deepen, the textures meld, creating an even richer and more flavorful experience. I often double the recipe so I have leftovers for packed lunches or a quick and easy weeknight meal. Serve with crusty bread for dipping, and a simple green salad to complete the meal. It's a perfect example of how uncomplicated cooking can create something extraordinary.
One of the great things about Pasta Fagioli is its flexibility. You can add or subtract ingredients based on what you have on hand. Love sausage? Throw some in! Want a vegetarian version? Simply omit the ham bone or hocks. Experiment with different beans, different greens, or even different types of pasta to personalize the dish. The possibilities are truly endless. The real key is to embrace the process, to enjoy the simple act of cooking and sharing a delicious, home-cooked meal with those you love. It's more than just a meal; it's a connection, a tradition, a celebration of simple, flavorful goodness that transcends generations and budgets. This recipe isn't just about food; it's about the memories it creates, the comfort it provides, and the love it shares.
Pasta Fagioli isn't merely a meal; it's a story, a testament to the power of simple ingredients and heartwarming memories. It’s a recipe that can be passed down through generations, evolving and adapting to new tastes and preferences while remaining true to its roots. So gather your ingredients, fire up the stove, and let the aroma of this comforting soup fill your kitchen with the promise of a delicious and satisfying meal. And remember, the best part is often the leftovers – perfect for a quick and easy lunch the following day.
