Pasta e Fagioli

My mom has been making pasta e fagioli ("pasta and beans") since way before I was even born. If you ask anyone in my family what they want her to make, it's always that or her roast pork. Both are knee-bucklers for their own reasons, but her pasta e fagioli is like childhood and family in a bowl, for me.

It rained one day on our last trip down the shore. Like clockwork, we thought about what to make, and we decided on pasta e fagioli rather quickly. Before long, my Aunt and Uncle had found their way to our house, and even the downstairs owner received a bowl (which subsequently caused him to love my family all the more, ha!). My mom finally taught my step-by-step how ridiculously easy this dish is, and when we were done I was annoyed with myself for not having learned it sooner! I also made stuffed peppers-- recipe to follow in another post.

EVOO to coat the bottom of a large stock pot, 1/2 small onion diced, 5 cloves of garlic, kosher salt and red pepper flakes. Cook until the onions are translucent and then add a 12-oz. can of tomato paste. Let the paste fry in the oil and onions for 5 minutes or so. Add 3 cans of white kidney beans (with juice), 5 cans of water, fresh basil and parsley. Bring to just under a boil and add 1 lb. of al dente ditalini. Cover and let sit on low for at least one hour. Serve with locatelli cheese and red pepper flakes.

Why Philly Food Girl?  Philly Food Girl was founded in 2014 in an effort to simply centralize all of my food photos. I’ve since had the privilege of becoming one of Philadelphia's top Influencers, and currently have the honor of being named a Food Network Magazine Tastemaker. My passion for all-things-food began as a child, and transitioned into hosting and cooking for loved ones. As Philly Food Girl, I freelance as Creator for local, national, and international brands, and partner with wide range of organizations for events and sponsorships. All of these accolades pale in comparison to my favorite job title: Mom.

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