Cookaholics Bulletin Board

Pasta e fagioli is one of those ubiquitous meals, found in most Italian homes. Years ago an Italian grandmother made me one that was 'the best' - alas, I was too negligent to ask for the recipe...
Do you have a favorite?

I won't swear that it is the best, but it is authentic- from the files of a genuine Italian-American grandma circa 1935 [the grandmother, not the recipe. The recipe is genuine 1960's]

We usually modernize the recipe and use canned or homemade stock. A recent discussion also lead the assertion by tiresome authenticator that it is not Pasta Fagioli if it does not have Ditalini, but we have not changed that line of the ingredient list. Red pepper flakes are a must if I am making it.

Pasta Fagioli

1 Medium Onion
2 Stalks Celery
2 Cloves Garlic
3 Tbl. Olive Oil
2 Cups water
Italian Seasonings: Basil, oregano & grated cheese to taste
2 Bouillon cube or 2 tsp. Of veg. Bouillon
1 15 oz. Can Great White Northern Beans
1 Cup Ditalini or other small pasta
2 Tbl. Prepared Sauce [we use paste]
Grated Parmesan or Romano Cheese

• Sauté onions, celery & garlic in olive oil
• Combine 2 cups of water with vegetable bouillon cubes
• Add to sautéed vegetable mixture
• Simmer for 10 minutes
• Add beans, stir
• Add Italian seasonings: Basil, oregano & grated cheese
• Simmer for approx. 20 min.
• Add cooked pasta
• Serve with grated cheese

Notes:
“I usually double recipe & use cannelloni beans in place of Great Northern beans.” Mom

Well, I am shocked that with about 30+ views there weren't more suggestions! If this indicates you have not made this - please try, it is usually stupendous.

Jim - I will try your version and report back. Tubetini is the preferred pasta at my Italian deli, but I will try to locate your suggestion.

Wino, I've combined the CI and the CND Living versions with great success. I'm sure Jims is better.
For a quick non traditional version I like the pasta sausage soup on epicurious that Katie reviewed a few years back.

Actually, I'd been thinking about making this as well, so I had noted this link to a Nigella Lawson version - looked great in the picture, but I haven't tried it: http://recipes.aarp.org/recipes/pasta-e-fagioli. And no jokes about the fact that I found this on the AARP website!

I have never made this. Must go on the list.

Mary

I didn't reply, but I bought the ingredients for Jim's version. no ditalini though.

I make it frequently but thought you wanted a souper douper recipe. I go by memory and taste. Next time I make it I'll try to write it down for you.
fitzie

I have this recipe from Kenji bookmarked but I haven't tried it.

http://www.seriouseats.com/recipes/2012 ... ecipe.html

The Serious Eats recipe and Jim's are closer to some of the more traditional recipes I've found in old Italian cook books. CI does an excellent review of the various ingredients and methods in their Italian Classics p.118, 2002. They make a strong case for a hard to find bean, cranberry beans, or borlotti beans. Due to that rarity they offer suggestions for other beans but always with the comment that borlotti are really unique. I was able to find the last 3 cans in my Italian deli and will run some experiments and report back. Many, many thanks for the help!!