Pasta Fagioli

Pasta Fagioli

Time: 2 hrs 10 mins


  • 1 cup small dried white bean
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 10 cups water or 10 cups vegetable stock
  • 1/2 teaspoon dried rosemary, crushed
  • 1 cup small shell pasta (orzo or small shells)
  • salt and black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 cup freshly grated parmesan cheese
  • additional extra virgin olive oil (optional)


  • 1 Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
  • 2 In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
  • 3 Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
  • 4 Raise heat to high, add the pasta, and cook until al dente.
  • 5 Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.
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