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Like so many popular Italian dishes, there are multiple versions of Pasta e Fagioli – not just one for each region, but more like one for each town, or one for each kitchen. You can use any type of beans, broth instead of water, add tomatoes, prosciutto, any variety of spices (like bay leaf, parsley, sage, thyme, basil, etc.,) and instead of short pasta, you can simply break long pasta into pieces. It’s all pasta e fagioli!
Find it online: https://garrubbo.com/recipes/pasta-fagioli/