Pasta and Bean Soup: Pasta e Fagioli
Prep time
Cook time
Total time
Pasta and Bean Soup: Pasta e Fagioli
Serves: 4
  • 2 tablespoons olive oil
  • 1 or 2 minced garlic cloves
  • ½ minced red onion
  • ¼ cup of chopped parsley
  • ¼ pound of coarsley chopped squash or zucchini
  • 15 ounces of fresh cranberry beans (you can find fresh cranberry beans in the US during the Fall months)
  • 4-5 cups of fresh water (you can use chicken or vegetable stock as well)
  • Kosher salt and freshly ground pepper to taste
  • 3-4 tablespoons of extra-virgin olive oil
  • Hot pepper flakes to taste
  • ¼ pound of long pasta (such as linguine fine, broken into 2 inch pieces)
  1. Add the garlic, onion, and hot pepper flakes to a large pot along with 3 tablespoons of olive oil and begin heating the pot. Sautée the garlic and onion for a minute or so and add the chopped squash or zucchini and cook for 4-6 minutes. Add salt, water, and beans. Cover and simmer for 20-25 minutes. After, the beans have become tender add the pasta and cook until the pasta is al dente. Add freshly ground pepper, parsley, and fresh extra virgin olive oil, as well as grated Grana before serving.
Recipe by - Italian Food Recipes and Lifestyle at