Pasta Fagioli

Pasta Fagioli
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 cans tomato sauce
  • 2 cans paste
  • 2 green peppers
  • 2 onions
  • Garlic clove
  • 1 small container of minced garlic
  • 1 and a half tablespoons of garlic powder
  • Just enough olive oil to saute the garlic clove
  • 1 teaspoon salt
  • 1 and half tablespoons of black pepper
  • 1 package of basil leaves
  • 1 pound Small pasta
  • 2 cans garbonzo beans
  • 2 cans white kidney beans
  • 1 can pinto beans
  • 1 bag Large pasta (found only in the freezer section at grocery stores)
  • Romano cheese block
  • Ham bone or 3-4 ham hocks


In one large pot, boil ham bone (or ham hocks) down to create a ham stock. Boiling time is approx 2 hours

In another large pot, add a small amount of olive oil and saute' whole garlic cloves. Add sauce and paste. Cut both peppers in half, remove the core and add the halves in their entirety. Cut both onions once in half and add as well. Add basil leaves, and all of the "juice" from the minced garlic container. Add grated romano cheese and seasonings to taste and cook for approximately 2 hours.

Remove ham bone from stock and salvage and ham to add to the final product. Begin adding ham stock to the sauce until you reach a thin soup consistency. Add all beans

Cook small pasta in separate pot (I used beer instead of water to boil my pasta). Add pasta to the final product and simmer for approx 20 min

Tear of some chunks of Italian bread and enjoy!!

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