Pasta E Fagioli - Texas Style

READY IN: 1hr 45mins
Recipe by TxBluebonnet

An online friend gave me the original recipe...and taught me how to pronounce it! I tweaked it to my Texas tastes and it ended up a mighty scrumptious meal. I like to serve it with garlic toast, a nice, crisp green salad and a big glass of iced sweet tea.

Top Review by Big Bill in Big D

As I get older I find that I am enjoying more and more meals consisting of a good, thick and hearty soup. Pasta E Fagioli has been a new favorite, and now Pasta E Fagioli Texas Style has found its place in the rotation schedule. The Wal*Mart (Sam's) meatballs worked very well for me and I thoroughly enjoyed them. As for the other ingredients -- I have never had a taste for Great Northern Beans so I substituted Cannelini (white kidney) beans -- and added some oregano, thyme, and a pinch of red pepper flakes. With a nice crusty bread, this makes a very filling and satisfying meal. Since this was a trial run, I reduced the recipe by half -- but I did use the full can of both types of beans. After my wife and I had very nice sized bowls for lunch I estimate we will have two more meals from this half batch. It is really a budget-stretcher! Thanks TxBluebonnet for experimenting and sharing the results.

Ingredients Nutrition


  1. Heat oil in dutch oven.
  2. Add onion, carrots, celery and garlic and saute for 10 minutes or until vegetable are tender crisp.
  3. Add remaining ingredients, except pasta, and simmer for 1 hour.
  4. About 50 minutes into simmer time, cook the pasta in 1 1/2- 2 quarts of boiling water over high heat.
  5. Cook for 10 minutes or until past is al dente, or slightly tough.
  6. Drain.
  7. Add the pasta to the pot of soup.
  8. Simmer for 5-10 minutes and serve.

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