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What is Pasta E Fagioli?

Chefs communicate through food. We thank we apologize, we comfort, we donate, we celebrate, and yes, we even satisfy hunger by preparing a meal. International Chefs Day is celebrated every year on October 20th.

The day focuses on educating children around the globe about healthy eating. It’s also a day to celebrate chefs who pass on their knowledge and skills to the next generation.

There are almost a million chefs, head cooks, and food supervisors in the United States alone. Chances are you know a few, and there’s also a chance you do not see them as often as you’d like! Chefs are like artistic scientists. A perfect recipe combined with a chef’s intuition to create beauty and an explosion of flavor is like watching magic happen.

While we eat every day and all year long, October is the gateway to the eating season. Think Halloween candy, Thanksgiving dinner with friends and family, Christmas roast beast, and the champagne toast ringing in the new year.

Cooking seasonal foods is fun, and anticipating your favorite food makes it taste much better. Now that the air is cooling off, I cook more soups and stews.

One of my favorite soups to make is pasta e fagioli. This hearty, beefy soup is warm, rich, and comforting. If you serve it with crusty, buttery garlic bread, it’s a complete meal.  

Pasta e fagioli is a traditional Italian dish. The name translates to “pasta and beans.” However, some recipes leave the pasta out entirely. I know, crazy, right?! The soup’s origins date back to ancient Roman times.

This recipe is tried and true, tested in my own kitchen, having served it many times to my family. 

Niceville Chef John Sallman's Pasta E Fagioli Soup

Olive oil 2 tbsp
Ground beef 1 lb
Onion diced 1 each
Carrots, diced 1 cup
Celery, diced 1 cup
Garlic, minced 2 tbsp
Pasta sauce (i.e., classic or Bertolli) 1 jar (24oz)
Chicken stock 1 qt
Canned diced tomatoes 15 oz
Sugar, white granulated 2 tsp
Dark red kidney beans 15 oz
Great northern beans 15 oz
Dried basil 1 tsp
Dried oregano 1 tsp
Dried parsley 3 tbsp
Salt to taste
Ground black pepper to taste
 
Ditalini pasta 1 cup dry 
Parmesan cheese to taste

Cooking Instruction for Sallman's Pasta E Fagioli Soup

  • In a large sauce/stock pot, turn the heat to high and add olive oil.
  • Season & brown the beef in the pot, breaking it up with a spoon.
  • Add the carrots, celery, and onion and cook for approximately 5-10 minutes until vegetables begin to soften.
  • Add all of the remaining ingredients except for the pasta and parmesan cheese.
  • Bring to a boil and reduce heat to a simmer.
  • Simmer the soup for 30 minutes.
  • Cook pasta according to its box directions in a separate pot while the soup simmers.
  • After 30 minutes, adjust the soup’s seasoning with salt and black pepper as needed.
  • Serve soup with the pasta and garnish with the parmesan cheese.
  • Enjoy!

More about John Sallman

John Sallman is the Broker/Owner of Salt & Light Realty, a Niceville-based real estate company. Previously, Sallman was a AAA Award Winning Chef for 20 years, serving in Miami, Orlando, Santa Rosa Beach, and Destin.

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