I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pasta Fagioli
...in your mind.
Pasta Fagioli

Pasta Fagioli

Serves 4 - Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.


  • 6 bacon strips, diced
  • 2 carrots, diced
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 14oz (1/2 can) San Marzano canned tomatoes, crushed
  • 15oz can cannellini beans, drained
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon crushed dried red pepper
  • 1 cup leftover cooked pasta, whatever type
  • 1 1/2 cups chicken broth
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 1/4 cup Parmesan cheese, grated
  • Extra Virgin Olive oil for garnish


  1. Preheat deep large pan on medium/high
  2. Cook bacon until golden, for 2 minutes
  3. Add onion, carrot and celery, cook for 3 minutes
  4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta
  5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
  6. Garnish with parsley, top with Parmesan and drizzle of EVOO