Pasta e fagioli is a traditional Italian soup or bake cooked without meat. The phrase “past e fagioli” literally translates to pasta and beans, which makes it the perfect way to combine Randall Beans and your favorite Italian flavors. This dish is often pronounced pasta fazool in areas of the U.S. in which Neapolitan was a more prominent language than Italian. We love it either way!
A well-prepared pasta e fagioli incorporates all the main ingredients of Italian cooking, including lots of olive oil, delicious tomatoes, plenty of basil and oregano, and is topped off with slices of Parmesan. This recipe differs slightly from the traditional broth based fagioli soup. Our version is perfect for a light lunch in small portions or as a delicious pasta night plate.
If you’re really looking to make a hearty meal out of your pasta fagioli, we recommend adding spiced ground beef to the cooking process. You’ll have to cook the meat before cooking the pasta and beans to make sure the ingredients are evenly heated and ready for eating. This dish stays well if refrigerated and makes a perfect lunchtime leftover.
Tired of the same old leftover meals? Make leftover night exciting by re-imagining and re-purposing your ordinary leftovers into exciting new meals. With a jar of Randall Beans and our brand new leftovers cookbook: Second Helping, turn old meals into something great.