Phil’s Pasta Fazool With Escarole (Pasta Fagioli)

The aroma of Pasta Fazool always takes me back to Sunday dinners at my Nonna’s. The clatter of pans, the lively chatter in Italian, and the comforting scent of garlic, beans, and pasta simmering on the stove—these are the memories etched in my heart. This recipe, inspired by my friend Phil’s version, captures that same warmth and rustic charm, a bowlful of love and tradition in every spoonful. It’s a hearty, satisfying dish that’s more than just soup; it’s a complete meal perfect for sharing with family and friends, especially with a generous chunk of crusty Italian bread for soaking up all that flavorful broth.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4-6
• Dietary Type: Vegetarian (adaptable to vegan)

Ingredients

• 2 tablespoons olive oil
• ½ medium yellow onion, cut into small dice (about 2/3 to 3/4 cup)
• 1 medium carrot, cut into small dice
• 1 celery rib, cut into small dice
• 2 large garlic cloves, minced
• ⅛ teaspoon crushed red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 48 ounces low sodium chicken broth (6 cups) – Vegetable broth can be substituted for a vegan option
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (6 ounce) can Hunt’s tomato sauce
• 1 (14 ounce) can cannellini beans, drained and rinsed
• ½ lb pasta (elbow or tubetti)
• 1 head escarole, roughly chopped (optional)
• Grated Parmesan cheese, for serving (optional) – Nutritional yeast can be substituted for a vegan option

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Fork or potato masher

Instructions

1. Begin by adding the olive oil to a large pot or Dutch oven. Place the pot over medium-high heat.
2. Add the diced onion to the heated oil. Cook, stirring frequently, until the onion becomes fragrant and starts to soften, approximately 2 minutes.
3. Introduce the diced carrot and celery to the pot. Continue to cook, stirring frequently, until the vegetables begin to soften and brown slightly, about 2 minutes more. Remember to scrape any browned bits from the bottom of the pan, as these add depth of flavor to the dish.
4. Stir in the minced garlic, red pepper flakes, salt, and black pepper. Cook, stirring constantly, until the garlic releases its fragrant aroma, about 1 minute. Be careful not to burn the garlic, as this will impart a bitter taste.
5. Pour in the chicken broth (or vegetable broth) and add the diced tomatoes. Bring the mixture to a boil over high heat.
6. Once the broth reaches a boil, reduce the heat to medium to maintain a gentle simmer. Add HALF of the cannellini beans to the pot.
7. Using a fork or wooden spoon, mash the remaining HALF of the cannellini beans until they form a coarse paste. Add these mashed beans to the pot, stirring well to distribute them evenly throughout the broth. This step helps to thicken the soup and adds a creamy texture.
8. If using, stir in the chopped escarole. Adjust the heat as needed to maintain a gentle simmer, and allow the soup to simmer until the escarole is tender, approximately 15 to 20 minutes. To prevent excessive reduction of the broth, cover the pot loosely during this step.
9. While the soup is simmering, cook the pasta according to the package directions until it is al dente. Be careful not to overcook the pasta, as it will continue to cook in the soup.
10. Just before serving, stir the cooked pasta into the soup. Note that the pasta will absorb a significant amount of the broth, so add only as much pasta as desired.
11. Serve the Pasta Fazool hot, topped with grated Parmesan cheese (or nutritional yeast) to taste.

Expert Tips & Tricks

• Boost the flavor: For a richer, more complex flavor, consider adding a Parmesan cheese rind to the soup while it simmers. Remove the rind before serving.
• Spice it up: Adjust the amount of red pepper flakes to suit your spice preference. A pinch of cayenne pepper can also be added for extra heat.
• Make it ahead: The soup can be made a day or two in advance. The flavors will meld together beautifully, making it even more delicious. Add the pasta just before serving to prevent it from becoming mushy.
• Thickening the soup: If you prefer a thicker soup, you can mash a larger portion of the beans or add a tablespoon of tomato paste.
• Vegan variation: To make this soup vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese. A drizzle of olive oil or a sprinkle of nutritional yeast can add richness and flavor.

Serving & Storage Suggestions

Serve Phil’s Pasta Fazool hot, garnished with a generous sprinkle of grated Parmesan cheese or nutritional yeast. A drizzle of extra virgin olive oil and a sprig of fresh parsley can also add a touch of elegance. This hearty soup is best enjoyed with crusty Italian bread for dipping and soaking up the flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop, adding a little broth or water if necessary to thin the soup. While it’s not recommended to freeze Pasta Fazool with the pasta already added (the pasta can become mushy upon thawing), you can freeze the soup base without the pasta. When ready to serve, simply cook the pasta separately and add it to the reheated soup.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	400 kcal	20%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	5mg	2%
Sodium	800mg	35%
Total Carbohydrate	60g	20%
Dietary Fiber	10g	40%
Sugars	8g	–
Protein	20g	40%

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
• Spicy Sausage: For a heartier, meatier version, add cooked Italian sausage (sweet or spicy) to the soup. Brown the sausage in the pot before adding the vegetables.
• Different Greens: If escarole is not available, you can substitute other leafy greens such as spinach, kale, or Swiss chard. Add the greens during the last few minutes of cooking, until they are wilted.
• Bean Variations: Feel free to experiment with different types of beans, such as Great Northern beans, kidney beans, or pinto beans.
• Vegetarian: To ensure a vegetarian dish, check the labels of your canned diced tomatoes and tomato sauce to confirm that they do not contain any meat-based ingredients.

FAQs (Frequently Asked Questions)

Q: Can I use dried beans instead of canned beans?
A: Yes, you can substitute dried beans for canned beans. Soak 1 cup of dried cannellini beans overnight, then drain and cook them until tender before adding them to the soup.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed in the recipe, then transfer them to the slow cooker along with the remaining ingredients (except the pasta). Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked pasta during the last 30 minutes of cooking.

Q: How can I prevent the pasta from getting mushy in the soup?
A: To avoid mushy pasta, cook it separately and add it to the soup just before serving. Alternatively, you can undercook the pasta slightly and allow it to finish cooking in the soup.

Q: Can I freeze this soup?
A: It’s best to freeze the soup base without the pasta. Cook the pasta separately when you’re ready to reheat and serve the soup.

Q: Is this dish suitable for babies or young children?
A: Pasta Fazool can be a nutritious and comforting meal for babies and young children. Be sure to cut the pasta into small pieces and adjust the seasoning to their taste preferences. It is advisable to omit the red pepper flakes for younger children.

Final Thoughts

Phil’s Pasta Fazool with Escarole is more than just a recipe; it’s an invitation to gather around the table and share a moment of warmth and connection. The simple, rustic flavors, combined with the comforting aroma of garlic and herbs, will transport you to a cozy Italian kitchen. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe, share it with your loved ones, and let me know what you think! Serve it with a crisp glass of white wine or a refreshing Aperol spritz for a truly authentic Italian experience.