Back to Recipe

Pasta E Fagioli (Soup Or Is It Stew?)

Here's how you make Pasta E Fagioli (Soup Or Is It Stew?)
Pause Continue Reading
  • Servings: 5-6
  • Prep: 24.30h
  • Cook: 1.3m
  • The following recipe serves 5-6 people.

Ingredients

The ingredients are:
  • 1 1/2 cups dried cannellini beans
  • 1/3 cup olive oil
  • 2 teaspoons olive oil
  • 3 ounces bacon (1 thick slab bacon, optional)
  • 1 yellow onion (chopped, large onion)
  • 11 garlic cloves, crushed (divided)
  • 1 pound tomatoes (4 plum, peeled seeded, and chopped
  • 8 cups chicken stock (unsalted, refer to note # 1 below)
  • Salt and pepper
  • 4 ounces dry pasta (small shell)
  • 3 sprigs fresh oregano (or 1 tablespoon dried oregano)
  • 3 sprigs fresh rosemary (or 1 tablespoon dried oregano)
  • Emeril's spice essence (2 teaspoons, recipe follows)
  • FOR ESSENCE
  • 2 1/2 tablespoons paprika
  • 1 tablespoon onion powder
  • 2 tablespoons salt
  • 1 tablespoon cayenne pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Soak the beans in water to cover overnight.

  • Step 2: Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.

  • Step 3: Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.

  • Step 4: Let it come to a boil. Reduce heat to simmer and cook approximately 1 1/2 hours or until beans are tender and cooked through.

  • Step 5: Meanwhile cook pasta shells as instructed per package directions; set aside.

  • Step 6: Once the beans are tender, add the Essence Seasoning, more or less to taste (refer to note #2 below) and correct seasoning with salt and pepper. Remove bacon from the pot.

  • Step 7: Also remove and reserve half of the cooked beans for garnish (or remove about 3/4 if you like more whole beans in your soup).

  • Step 8: Ladle the remaining beans and liquid into a blender or food processor, puree until smooth. Or if you own a hand-held-blender, puree the beans right in the pot, (If too thick, add more hot chicken stock until you reach the consistency of your choice). Check for seasoning.

  • Step 9: Mix in the reserved cooked pasta shells.

  • Step 10: In a small saute pan, heat the remaining 1/3 c olive oil over medium-low heat. Add the remaining 6 crushed cloves or garlic and cook for 2 minutes, being careful not to burn (if it browns, the garlic will impart a bitter taste).

  • Step 11: Add the oregano and rosemary and sauté for 1 - 2 minutes. Let stand (You can make this oil 1 - 2 days ahead of time).

  • Step 12: Strain and reserved the flavored oil. Ladle the soup into serving bowls. Sprinkle in some of the reserved beans. Drizzle with a spoonful of the oregano-rosemary oil and serve. If you desire, serve with grated parmesan and crusty bread.

  • Step 13: NOTE #1: When cooking beans, never add salt before they are cooked through. It will toughen the beans. Always add the salt only when beans are tender. Keeping this in mind, if you use chicken bouillon or a stock that already contains salt, make sure you add bouillon cubes after beans are tender because bouillon contains salt. Substitute the chicken stock for water at the beginning of the recipe if bouillion is what you are using.

  • Step 14: Essence: Combine all ingredients thoroughly. Yield: 2/3 cup.

  • Step 15: NOTE # 2: Only use enough Essence to flavor soup as noted. Please DO NOT use the full measure. Store the rest for future use. This seasoning is terrific on many other dishes.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.