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Pasta Fagioli

Updated: Feb 14, 2022

I made this huge pot of Pasta Fagioli yesterday. I used Ham, Italian Sausage & a whole bag of fresh Spinach. I cooked the Pasta el dente because I was going to try out this new Souper Mold for freezing that I bought at Sur La Table last week. Each side of the mold holds 2 cups. So tonight I popped open the mold from the freezer and they look so neat!!

Souper Mold

So each one is 2 cups. Now they go in freezer bags.


16 oz. Bag of Northern Beans

8 oz. can Tomato Sauce

1/2 Medium Onion, diced

2 Carrots, diced

3 Cloves Garlic, diced

1/2 Ham Steak, diced

One 32 oz. Container Chicken Broth

Two Italian Sausages, cooked and sliced

1/2 Box Macaroni

Bag of fresh spinach, cooked

Olive Oil

Fresh Parsley

Fresh Basil

Bay Leaf

Salt & Pepper

Rinse and soak beans overnight in a large Dutch Oven. Water should be 4" over the beans.


Drain the beans in a collander. In the dutch oven, saute Ham and Sausages, onions, garlic and carrots, the tomato sauce, parsley and basil until all is soft on medium heat. Once everything has been added, add in the beans and enough chicken broth to cover everything in the pot. Turn heat to high until it boils. Scoop out any foam. Once it comes to a boil, stir well, add all the seasoning and then turn the heat on low and simmer for 2 hours, stirring occasionally. But first give a good drizzle of Olive Oil to the top. As the beans cook, you may need to add the rest of the chicken broth. If not, freeze the rest of it. Add cooked Spinach.

Once the beans are soft, remove 2 cups of beans and put them in a food processor (this will be used a paste to thicken the soup). Turn off and let stand for a couple of hours. Add in the bean paste. Add in the cooked macaroni.


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