Recipe: A different kind of Pasta e Fagioli

Before we overload the masses with tons of Barcelona and Rome posts, we decided to start off the week with a nice easy read and a simple recipe!!!

Our trip was such an exhilarating vacation through Europe – we ate tapas, pizza, pasta and gelato for 9 days straight!!  Seriously, I’m not kidding.   Naturally, when we arrived home from traveling I was craving some good ol’ home cooking.  One of the only things we didn’t consume while in Rome was Pasta Fagioli, mostly because the thought of eating soup in the 95+ degree (farenheit, cuz I still don’t know celcius) weather was insane.  It was abnormally hot in Rome and very humid in Barcelona.  So it was the perfect thing to hit the comfort food spot!  We’re not talking just any Pasta Fagioli either, I’m talking my Mom’s recipe where she includes ground beef, which, when I asked her why, she had no idea, but said if my grandfather was alive he might know because that’s where the recipe originated.  So we are working with an authentic adaptation here.

The Pasta e Fagioli simmering on the stove


5 closed of Garlic – Chopped (not too small)

1 Onion – Chopped

3/4 of lbs of Ground Beef

2 cans of Beans (cannellini or kidney)

1 Can of Crushed Tomatoes

1 Can of Whole Peeled Tomatoes

1/2 cup of chicken broth

Water (use as much as needed to keep the mixture soup like)

Ditalini Pasta (or any other small pasta)


  1. Chop garlic, onion, whole tomatoes
  2. Rinse & lightly season beans
  3. Season ground beef with salt/pepper, garlic powder and Italian seasoning.
  4. Lastly, make pasta!


  1. Sautee garlic and onion, season with salt and pepper, I added a little oregano.
  2. Add ground beef breaking it up in chucks that are larger in size then you would use for taco meat.
  3. Add the crushed and whole peeled tomatoes to the pot and  I also added a little chicken broth.
  4. Then comes the seasoning, I put a few sprigs of tythm and rosemary into the pot with some parsley, dried basil (because that’s all I had but i would have preferred fresh), ground pepper and a little more salt.  Be careful with the salt, there are a few things that are seasoned in this dish before hand, so you do not want to add to much to the actual soup.
  5. After about 15 minutes of cooking, I added beans and lightly mixed everything together.
  6. About 20 minutes before you are ready to eat, add the pasta to the soup.  Then serve with a little grated cheese on top.  You don’t want to add it too soon because then it will soak up all the juices and you will be left with no liquid.

This lasted the 2 of us a week, had it with 2 dinners, 2 lunches and one late night drunk snack after a long day of college football.