Pasta e Fagioli

Name: Pasta e Fagioli
Cuisine: Italian
Ingredients: 2 cups (500 mL) chicken, beef, or vegetable stock; 2 cups (500 mL) chicken, beef, or vegetable stock; 14 oz (398 mL) can diced, whole, stewed, or crushed tomatoes; 2 cups (500 mL) chicken, beef, or vegetable stock; 1 cup (250 mL) cooked white kidney, navy, cannellini, or pinto beans, or half a 19 oz (540 mL) can, rinsed and drained; 1 cup (250 mL) cooked white kidney, navy, cannellini, or pinto beans, or half a 19 oz (540 mL) can, rinsed and drained; 1 cup (250 mL) cooked white kidney, navy, cannellini, or pinto beans, or half a 19 oz (540 mL) can, rinsed and drained; 1 cup (250 mL) cooked white kidney, navy, cannellini, or pinto beans, or half a 19 oz (540 mL) can, rinsed and drained; ½ cup (125 mL) dry small pasta, such as shells; ½ cup (125 mL) dry small pasta, such as shells; Grated Parmesan cheese, for serving; ½ tsp (2.5 mL) dried oregano or Italian seasoning; ½ tsp (2.5 mL) dried oregano or Italian seasoning; Salt and pepper to taste; Salt and pepper to taste; 1 small onion, chopped; 2 garlic cloves, crushed or chopped; 1 carrot, peeled and chopped; 1 stalk celery, chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking

Fazool

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Dean Martin made this stuff famous in his ’50s hit “That’s Amore,” pronouncing it “pasta fazool.” (It’s more accurately pronounced pasta fah-JO-lie, but fazool is just as recognizable, if not technically correct.) Pasta e Fagioli translates to pasta and beans. You couldn’t get further up our alley. (Hmm. That sounded dirty.)

Ingredients

Europe
Italy
Pasta

Ingredients

Method