Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe comes out of the Sopranos Family Cookbook. I love this soup so I am adding it to my Sopranos cookbook. You pronounce this dish like Pasta Fazool.

Ingredients Nutrition

Directions

  1. Cook the celery and garlic in the olive oil in a large saucepan over medium heat. Discard the garlic after it turns a golden color. Add your tomatoes, tomato paste, crushed red pepper and salt (to taste). Simmer for 10 minutes or until the sauce is slightly thickened.
  2. Add the beans to the tomato sauce. Bring the mixture to a simmer while mashing some of the beans with the back of a large spoon.
  3. Stir in the pasta and cook, stirring often, until the pasta is al dente. The mixture should be very thick, but add a little boiling water if it seems to thick. Turn off the heat and let stand for 10 minutes prior to serving.

Reviews

(1)
Most Helpful

I loved this soup the first time I had it at olive gardens. When they wouldn't give me the recipe, I experimented and came up with my own copycat which tasted just like theirs. The difference between my version and this one is: I used a 1 lb. pkg of 15 bean of dry beans,I used tomato sauce instead of paste, instead of tomatoes, I used 2 cans of diced tomatoes, added oregano, 1 lb. ground beef, and sprinkled parmesan cheese on each serving. If there isn't enough liquid, add more. Served with sourdough bread it is a top ten dish!

Lou July 17, 2007

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