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Pasta fagioli (pasta fazool)

Pasta Fagioli (Pasta Fazool)

Pasta Fagioli or Pasta Fazool. Either way you say it, this is how you make it! This Sicilian family Pasta Fagioli recipe has been in my family for generations and is so good and so easy to make.
Course Lunch, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 521kcal
Cost 15



  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • 1 small onion chopped
  • 6 plum tomatoes chopped
  • 1 qt chicken broth low-sodium
  • 2 can cannellini beans
  • 1 cup small pasta tubettini or ditalini work
  • ½ cup fresh parsley chopped
  • salt to taste
  • pepper to taste
  • red pepper dash
  • parmesan cheese grated; to finish


  • Put up a pot of salted water and bring to a boil. Cook the pasta until al dente, drain and set aside.
  • Heat the oil in a large pot. When heated, add the onions, carrots, and celery. Cook until the vegetables are soft - about 5-7 minutes or so. When the veggies are softened, add the garlic and cook for another minute.
  • Add the broth, beans, and chopped tomatoes and cook for 5 minutes.
  • Remove a few scoops of the bean mixture and mash or purée. Return to the pot.
  • Add the macaroni, most of the chopped parsley and seasonings. Cook until the pasta is cooked al dente.



  1. Serve in bowls topped with a drizzle of olive oil, the Parmesan cheese and a sprinkling of the chopped parsley.  Enjoy!
  2. Nutritional information provided is an estimate and will vary based on cooking method and ingredients used.  It's advised you calculate your own nutritional values if needed.


Calories: 521kcal | Carbohydrates: 87g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Sodium: 1380mg | Potassium: 724mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4509IU | Vitamin C: 43mg | Calcium: 199mg | Iron: 7mg