Mikey's Pasta e Fagioli

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 551.8
  • Total Fat: 11.4 g
  • Cholesterol: 9.6 mg
  • Sodium: 1,351.8 mg
  • Total Carbs: 86.2 g
  • Dietary Fiber: 16.4 g
  • Protein: 29.1 g

View full nutritional breakdown of Mikey's Pasta e Fagioli calories by ingredient
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Submitted by:


Best with homade stock. My boyfriend's brothier version of the classic. Best with homade stock. My boyfriend's brothier version of the classic.
Number of Servings: 6


    2 cups dried cannellini
    3 Tbs. olive oil
    1 onion, chopped
    2 carrots, peeled and chopped
    2 celery stalks, chopped
    4 large garlic cloves, minced
    8 cups homeade chicken stock, or as needed
    1 1/2 cups diced canned plum tomatoes
    2 tsp. salt, plus more, to taste
    Freshly ground pepper, to taste
    1/2 lb. small dried pasta (rotini)
    OPTIONAL: Grated Parmigiano-Reggiano cheese for serving


Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain.

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.

When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.

Number of Servings: 6

Recipe submitted by SparkPeople user MAURMAUR.

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