Pasta Fagioli

In the grand tapestry of autumn dining, Pasta Fagioli stands as a testament to the simple yet profound pleasures of the season. It captures the essence of fall in a bowl, inviting you to savor the changing landscapes both outside your window and within your plate.
Pasta Fagioli Recipe

As the leaves change their attire to hues of red and gold, and the cool breeze carries whispers of the impending winter, there’s an undeniable charm to autumn dinners. The season seems to beckon us to gather around the table, seeking warmth and comfort in the dishes we savor. Among the plethora of options, Pasta Fagioli stands out as an autumn favorite. It’s a dish that combines simplicity and sophistication in a single bowl, making it a perfect choice for your fall dining experience.

Ditalini Pasta: Small but Mighty

Ditalini pasta, often resembling tiny tubes or short straws, may appear unassuming, but it plays a crucial role in Pasta Fagioli. Its small size allows it to absorb the flavors of the broth and other ingredients, ensuring that each bite is a burst of taste. This pasta variety is known for its ability to thicken the soup, creating a hearty and satisfying texture that’s perfect for autumn.

Dark Red Kidney Beans: The Robust Legume

Dark red kidney beans are the backbone of Pasta Fagioli, providing a robust and meaty texture to the dish. Their deep color and earthy flavor blend seamlessly with the other ingredients, creating a harmonious balance. These beans are not only a source of protein but also a canvas for the intricate dance of flavors that defines this autumn delight.

Great Northern Beans: Mild and Creamy

In contrast to the bold presence of dark red kidney beans, Great Northern beans bring a mild and creamy character to Pasta Fagioli. Their delicate taste and smooth texture provide a contrast that complements the dish perfectly. They add a subtle richness, creating a velvety backdrop for the other ingredients to shine.

Zesty Italian Herb Blend: Elevating Flavors

To truly capture the essence of autumn, Pasta Fagioli relies on the magic of a Zesty Italian Herb blend. This blend, a symphony of oregano, basil, thyme, and other aromatic herbs, elevates the flavors to new heights. It infuses the dish with a fragrant and savory profile, making each spoonful a delightful experience for your taste buds.

As you ladle a steaming bowl of Pasta Fagioli, you’ll immediately feel the warmth it brings to your soul. The aroma of herbs and the sight of tender beans and pasta intermingling in a rich broth create a visual and olfactory symphony that foreshadows the delights to come.

Pasta Fagioli is a versatile dish that pairs beautifully with crusty bread, a side salad, or even a glass of red wine. Its ability to adapt to various accompaniments makes it a suitable choice for a cozy dinner with loved ones or a solo autumn indulgence.

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New World Spice and Tea Trader

Pasta Fagioli Recipe



1 Cup Celery, diced

3 Cloves Garlic, minced

38 oz Cans Tomato Sauce

1 qt Chicken Broth, low-sodium

1/2 Cup Water, then more as desired

115 oz Can Diced Tomatoes

2 tsp Granulated Sugar

1 TBS Zesty Italian Herb Blend

Salt and Freshly Ground Black Pepper

1 Cup Dry Ditalini Pasta

115 oz Can Dark Red Kidney Beans, drained and rinsed

115 oz Can Great Northern Beans, drained and rinsed

Romano or Parmesan Cheese, finely shredded (for serving)

3 TBS Fresh Parsley, minced


  1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
  2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
  3. Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
  4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, Italian Herb Blend and cooked beef then season with salt and pepper to taste.
  5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.
  6. Meanwhile prepare Ditalini pasta according to directions on package, cooking to al dente.
  7. Add cooked and drained pasta to soup along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
  8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.



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