My Sicilian Mother’s Pasta Fagioli

Written by on in Recipe of The Month

My Sicilian mother grew up with this Pasta Fagioli dish and referred to it as the “Depression dish,” as in The Great Depression. Ironically, we never thought of it as soup, I guess because the volume of cannellini beans and Ditilini we use in this recipe makes it quite a hearty dish. Her family served it so they would have some sort of protein in their diets since meat was difficult to come by and they could afford these ingredients…the ones that were available. She made it for her (our) family for as far back as I can remember, and it has always been one of my favorites. There was never any whining when she served it on Fridays during the Lenten season in place of a meat-based dish. So, I decided to offer it up as this month’s recipe of the month. Of course, it’s meatless. But, there are many recipes containing meat in Changing The Game. By the way, this recipe is not in my book, Changing The Game.

Celery and onion are only the beginning. Cannellini beans and garlic follow and the fresh Marinara completes my Motha’s Pasta Fagioli.

Pasta Fagioli can be enjoyed as a first course or as the main course… lunch or dinner.

Print Recipe

PASTA FAGIOLI

Here is my mother's version of the "Depression dish" with actual measurements… that I am providing. You know, because that older generation really never used measurements. Measurements in this recipe were derived so I could achieve that wonderful flavor I recall from my childhood. You'll need a cup or two of Marinara sauce such as "Sue's Father's Mother's Marinara Sauce" on page 127 of my book, "Changing The Game" for this recipe. Serve with grated Parmesan or Romano cheese on the side.
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Italian
Keyword: Pasta, Pasta e Fagioli, Pasta Fagioli, Soup
Servings: 6
Author: Craig Tomsky

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced celery stalks and leaves
  • 1 cup diced onion
  • 1 tablespoon minced or chopped garlic
  • 4 or 5 16-ounce cans of cannellini beans and their juices
  • 1 teaspoon iodized sea salt
  • 1 teaspoon freshly ground black pepper (FGBP)
  • 1/2 teaspoon finely crushed red pepper or, I like to use one Thai Hot from my garden
  • 2 cups hot water You can add up to another cup if you want this to "go further."
  • 1 Bay Leaf (optional)
  • 1 to 2 cups Sue’s Father’s Mother’s Marinara (page 123 in Changing The Game) or other marinara sauce prepared ahead of time
  • 1/2 pound Ditalini pasta or very small shells

Instructions

  • Sauté the celery, leaves, and onion in olive oil over medium heat for about five minutes. 
    1 cup diced celery stalks and leaves, 1 cup diced onion
  • Add the garlic, beans, juice from the beans, the Marinara sauce, hot pepper, salt and black pepper, and reduce to a simmer for about five minutes.
    1 tablespoon minced or chopped garlic, 4 or 5 16-ounce cans of cannellini beans and their juices, 1 to 2 cups Sue’s Father’s Mother’s Marinara (page 123 in Changing The Game) or other marinara sauce
  • Add the hot water to the cans and rinse the bean residue left in the bottom of the cans into the pan. Mix thoroughly. Toss in the bay leaf and simmer for at least 15 minutes.
  • Cook the pasta with a little bit of salt to the desired tenderness and drain.
    1/2 pound Ditalini pasta or very small shells
  • Plate the pasta into bowls then cover with the Fagioli. Serve with grated Romano or Parmesan cheese on the side.

Notes

Suggested sides: Tossed salad or Caramelized Broccoli Sautéed in Garlic (page 241 in Changing The Game)
Suggested wine pairings: Albariño, Pinot Grigio, Pinot Noir, Rosé
Memories.

And please remember to check out my book Changing The Game for meat-based recipes… you know for those days when you don’t have to fast and abstain from eating meat.