Easiest Way to Make Appetizing Stacy's Pasta Fagioli (Sicilian)

Stacy's Pasta Fagioli (Sicilian). Pasta Fagioli or Pasta with Beans is a comfort food from my childhood. The proper name is Pasta e Fagioli, and is categorized as a soup instead of a pasta. It was often served on Fridays when we did not eat meat.

Pasta e fagioli (pronounced [ˈpasta e ffaˈdʒɔːli]), meaning "pasta and beans", is a traditional Italian soup. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule. This is the best pasta fagioli that I have ever tasted and I was raised on this stuff. You can have Stacy's Pasta Fagioli (Sicilian) using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Stacy's Pasta Fagioli (Sicilian)

1. It's 4 can of Cannellini or Great Northern Beans, rinsed and drained.
2. It's 2 tbsp of Garlic, FINELY chopped.
3. You need 2 of celery, finely chopped (stalks).
4. You need 1 tsp of Tomato Paste.
5. You need 1/4 cup of EVOO.
6. Prepare 3 can of Fire Roasted Diced Tomatoes with garlic.
7. You need 1/2 cup of Water.
8. Prepare 1 pinch of Crushed Red Pepper.
9. You need 1 pinch of Kosher Salt.
10. You need 1 box of Ditalini Pasta, uncooked.

What I love most is that it is affordable, easy, and delicious. Classic Pasta e Fagioli. the way only Nonna can make them. Great comfort food on a chilly night. Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

Stacy's Pasta Fagioli (Sicilian) instructions

1. At this point, you want to simmer about 10 minutes when the sauce gets slightly thickened..
2. In large pot or Dutch oven, saute the celery and the garlic in the EVOO over medium heat..
3. When celery is soft, add the tomatoes, tomato paste, water, crushed red pepper and a pinch of the salt..
4. Add the beans and bring to a slow simmer..
5. Stir in the UNCOOKED ditalini pasta, stirring often until the pasta is done..
6. The mixture should be really thick as Sicilian's eat it more like a stoup. You can add water at this point if you don't like it this way. Keep in mind both the beans and the pasta will continue to soak up the water..
7. FREEZER DIRECTIONS: This is a great freezer recipe. Freeze in freezer storage bags in amounts that you will use pet sitting or per individual serving. To reheat add water, heat and mix till hot..
8. Serve and cover with Pecorino Romano Cheese or Parmesan Reggiano. Manja!.

Despite pasta fagioli hailing from Tuscany, minestra is actually Venetian dialect for soup, while zuppa is Italian. In Croatia, pasta fagioli is known as pašta fažol, although in the Dalmatia region, it's called pašta i važoli. For this pasta fagioli, I recommend a spicy Italian sausage. Don't worry about it being too spicy, it's not overly so — just providing a good, steady How To Make Traditional Italian Pasta Fagioli Recipe. Heat a large dutch oven over medium high heat.