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.


Pasta Fagioli


Great Northern Bean Pasta Fagioli


  • 5 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 16-ounce can Italian herb diced tomatoes, drained
  • 2 tablespoons fresh parsley, minced
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 2 cups Randall Great Northern Beans, rinsed and drained
  • salt and pepper
  • 8 ounces elbow macaroni, cooked
  • Grated Parmesan


  1. Heat 4 tablespoons oil in large skillet over medium heat. Add garlic and sauté until brown. Stir in tomatoes and cook for 5 minutes.
  2. Add parsley, basil, and oregano, and simmer until tomatoes soften, breaking up tomatoes with back of a slotted spoon, approximately 15 minutes.
  3. Add beans and cook until heated through. Season with salt and pepper.
  4. Place pasta in large bowl and toss with remaining olive oil. Pour tomato and bean mixture over pasta and toss thoroughly. Spoon into bowls and sprinkle with Parmesan.
  5. Makes 6 servings
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