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Pasta Fagioli


Rate this recipe 3.5/5 (12 Votes)
Pasta Fagioli 1 Picture


  • leftover ham on the bone
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 14.5 ounce cans diced tomatoes
  • 1 15 ounce can red kidney beans
  • 1 15 ounce can cannellini beans
  • 1 15 ounce can tomato sauce
  • 24 ounces V8 juice
  • 1 tablespoon white vinegar
  • 1 can chicken broth
  • 1 1/2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon pepper
  • hot sauce if desired
  • 1 box ditalini pasta
  • grated Parmesan or Romano cheese for topping


Level of difficulty Average
Cost Average budget


Step 1

Cut any remaining ham off bone, or use some of leftover ham if you've got any...cut into small pieces.

Step 2

Heat olive oil in pot, add ham, onion, celery, and garlic and sauté for 8 to 10 minutes.

Step 3

Add ham bone, and all other ingredients except for beans and pasta, and simmer for 45 minutes.

Step 4

Add beans and cook another 30 minutes.

Step 5

Prepare pasta in separate pot according to directions, drain and set aside. Toss with olive oil to keep from sticking.

Step 6

Add a scoop of pasta to each bowl before adding soup.
Top with parmesan or romano cheese.

Step 7

Store leftover soup and pasta separately, or pasta will absorb all of the broth.

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