My husband wouldn’t admit it to you, but he is a wonderful cook. This Pasta Fagioli recipe is something he has been making for well over a year and it has become a family favorite of ours. I’ve tried multiple times to make this recipe without him and it has never ever turned out correctly. I finally forced him to make the recipe with me and we documented each step meticulously. I am so excited to share this one with you!
This slow-simmering soup is perfect for a cold weekend at home. Throw this on the stove and cuddle up on the couch with your sweetheart. When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this turns out for you!
Jason’s Pasta Fagioli
- ½ cup olive oil extra virgin
- 1 head garlic minced
- 2 yellow onions diced
- 4 large carrots minced
- 1 large leek minced
- 6 stalks celery minced
- 28 oz can whole tomatoes
- 14.5 oz can diced tomatoes
- 12 oz lager beer
- 4 cups vegetable broth
- 44 oz cannellini beans drained and rinsed
- 1 tbsp crushed red pepper flakes
- 1 tsp salt
- ¼ tsp crushed black pepper
- 1 lb ditalini pasta small thimbles, cooked
- 1 cup water optional
- balsamic vinegar
- Parmesan cheese shredded or grated
- lemon zest
- In a large dutch oven, heat ½ cup olive oil over medium heat.
- Add garlic and simmer for 30 seconds. Add onion and simmer for 3 minutes.
- Add carrots, leeks, and celery. Mix well and use spatula to “vent” the vegetable mixture. Simmer for 30 minutes.
- Add whole tomatoes and use a spatula to break them up. Add the beer, vegetable broth, cannellini beans, diced tomatoes, crushed red pepper flakes, salt, and black pepper. Simmer for 30 minutes.
- Add cooked pasta. Mix well.
- Serve each bowl with a few tablespoons of balsamic vinegar, fresh Parmesan cheese, and fresh lemon zest. Enjoy!