A hearty scoop of pasta e fagioli in a paper bowl with a colorful border.

The final recipe in this series of Family History Recipes comes from Natalie. She brought in Grandma Riggio's Pasta e Fagioli. Natalie also shared last week’s recipe with us to be sure to check it out! 

Natalie said that this recipe was from her Italian grandma, who “was raised during the Great Depression. Because she was raised and lived in prolonged poverty, I believe this is one of her recipes she would use when she had no money because she always had these ingredients in her house.”

Who doesn’t love a hearty soup recipe in the cold winter months? This one will fill you up and keep you going, that’s for sure! Taste Tester Francis was all smiles as he went in for a quick sniff test. He had a bite and chewed thoughtfully, coming back with another smile, pleased with this simple but yummy soup! 

Taste Tester Francis smiles knowingly while doing the sniff test.

Taste Tester Francis leans into his first bite.

Taste Tester Francis smiles over his bowl of pasta e fagioli.

 

Recipe: Grandma Riggio's Pasta e Fagioli

My Italian grandma was raised during the Great Depression. Because she was raised and lived in prolonged poverty, I believe this is one of her recipes she would use when she had no money because she always had these ingredients in her house. She was a (Long Island) famous seafood cook in her heyday until she started having heart issues and always knew how to make a beautiful meal out of saltines, ketchup, and a tin of fish.

These days, I make this in bulk and freeze it for whenever we're sick, tired, when our friends welcome children into their lives, and to just have around whenever one of us wants it for dinner. It also makes a good baby food to blend when babies are cleared to have beans. - Natalie 

Ingredients:

  • 1 pound small shaped pasta (ditalini, macaroni, etc.)
  • 2 cans cannellini beans
  • 6 cloves of garlic, finely minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 tablespoons oil (I use regular olive oil made for sautéing)
  • 1 cup water
  • salt and pepper

Directions:

  • Cook pasta to al dente.
  • Add water, carrots, celery, garlic, salt, and pepper to a pot. Cook until veggies are soft. Add beans, simmer for 3 minutes. Mix cooked pasta with bean and veggies. Serve with extra virgin olive oil and freshly grated parm/Romano cheese.