Recipe: Pasta e Fagioli


A classic and cozy recipe perfect for fall.

This article, written by Sheryl Julian, appears on The Boston Globe.

Is it a soupy pasta or a pasta soup? Either way, it’s a weeknight classic.

Pasta e fagioli, the Italian pasta and bean soup, is one of those dishes that’s different in every household. Italian-Americans often call it pasta “fazool” (fazool being Sicilian and Neapolitan dialect for fagioli). The popular bowls of tiny pasta and white beans are served as a very thick soup in a homemade tomato sauce.

You begin with a simple, quick sauce. This time of year use fresh Italian plum tomatoes. Read more and get the recipe at The Boston Globe…

Like us on Facebook to receive more recipes, wine, travel and news.

Make a pledge and join ISDA today!

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.