I have been raised on this sensational Pasta Fagioli Soup Recipe all my life! I still can't get enough of it. Fagioli is still one of my favorite Italian Pasta Recipes. Of course we never used canned beans, always the dried Romano beans that my Dad grew. He would cook the beans for a couple of hours in water, with a couple pieces of side pork, salt and chopped onions. I could just eat the Romano beans like that bowl after bowl! Then he would add the beans and the broth they were cooked in, to the Fagioli.
Besides using homegrown Romano Beans, one more difference is that we never added smokies, sausages or any meat for that matter to our pasta fagioli. That is how I still prefer it! Subsequently, that's why I cook the sausages separately. Once again, I have to add meat to another recipe for my carnivorous husband . lol
Optional: 3 or 4 spicy chorizo smokies (I get those from my local meat shop) or Italian sausages cut in rounds.
Pan fry separately in 1 tbsp olive oil.
Note: Too much pasta soaks up all the juice, therefore I keep pasta and soup broth separate until serving, including any leftovers.
Prep time: 20 min.
Cook time: 20 min.
Live Long and Mangia!