Pasta Fagioli, a classic Italian soup, has a rich history that dates back to ancient Rome. Beans and grains were a staple part of the diet in ancient Rome, and the dish has its roots in the traditional peasant cuisine of Italy. It was a simple and inexpensive meal that could be easily prepared using readily available ingredients.
The original recipe for Pasta Fagioli consisted of beans and pasta cooked in a broth with vegetables, garlic, and olive oil. The dish was often served as a main course, accompanied by a slice of bread, and was typically enjoyed during the colder months when fresh produce was scarce.
Over time, the recipe for Pasta Fagioli has evolved, with different regions of Italy adding their unique twists to the dish. For example, in the northern regions, the soup is often made with borlotti beans, while in the south, cannellini beans are more commonly used. Similarly, the choice of pasta varies depending on the region, with small pasta shapes such as ditalini, elbow macaroni, and small shells being popular choices.
Today, Pasta Fagioli remains a beloved and comforting dish, enjoyed not just in Italy but around the world. Its versatility and adaptability have made it a popular choice for home cooks and chefs alike, with countless variations of the recipe available to suit different tastes and preferences. Whether enjoyed as a hearty meal on a cold winter’s day or as a light and refreshing summer soup, Pasta Fagioli continues to be a timeless and cherished part of Italian cuisine. Make a crusty bread to go along with the dish. Crusty bread
Pasta Fagioli (Slow Cooker)
Ingredients
- 2 lbs. of ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks of celery, chopped
- 2 (28 ounces) cans of diced tomatoes, undrained
- 1 (16 ounce) can red kidney beans, drained and rinsed
- 1 (16 ounces) can of white kidney beans, drained and rinsed
- 3 (10-ounce) cans of beef stock
- 3 tsp. oregano
- 2 tsp. pepper
- 5 tsp. parsley
- 1 tsp. tabasco sauce (optional)
- 1 (20 ounce) jar spaghetti sauce
- 18 oz of mild salsa (optional)
- 8 ounces of pasta
Instructions
- Brown the beef, drain the fat, and put it into the slow cooker with all other ingredients except the pasta. Cook on low for 7-8 hours or High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note I added 1 18oz of mild salsa.to the recipe. Give it a try! Taste great!
