Well when i was a wee girl, a blind Italian man, a friend of the family, used to make me this and i have tried to get the recipe but i understand it has a lot of different ways to make it they all seem to be tomato based this was more creamy with beans of some sort i have raked the internet looking for this. its a lovely rustic dish so any help or ideas would be great cheers

Use to work at Olive Garden for a while myself loved theirs here is the link to their recipe~~

https://damndelicious.net/2014/05/17/olive-garden-pasta-e-fagioli/

Aw thank you ill have a wee look cheers TxsGal

There are a few more online from others that say they are pretty good not sure..

I have only had what Olive Garden makes and my brother, which I'm pretty sure he uses this recipe and I know his is really good..

Alfredo sauce? Or a roux with parmesan?

My mom used to make this on Fridays during the cold months....probably because we didn't eat meat because of Catholic doctrine. The main ingredients as I remember were kidney beans, onions and Ditalini pasta cooked in a broth. I think she may have used a little bit of tomato paste in the broth because it wasn't tomato forward and more brownish than red.

We also called it pasta fazool rather than fagioli even though fagioli the plural word for bean Italian, fagiolo is singular.

yeh seems to be a very personal recipe and a regional one to

Hi, i realize this is a little late in replying to your message but here is a nice site for some long ago recipes.

https://www.whatscookinitalianstylecuisine.com/2010/02/escarole-bean-with-crusty-italian-bread.html

We always just used Cannellini Beans onions,and any small pasta[ditalini pasta]

saute onion in until softened ,use 3 cans beans [i only drain top of can liquid]

add 3 cans of water salt and pepper to taste and let it cook down some.

i use 1/4 box of pasta cook it till its chewy save some pasta water just in case

u need it for your beans.

I like reading recipes, so thank you.

As I said in my prior post my mom used kidney beans but I would probably like it more with cannellini beans. I use cannellini beans when I make minestrone or great northern beans if the store doesn't have them.
My mom also cooked the Ditalini pasta in the soup so the pasta absorbs the broth as it cooks. The problem with cooking the pasta that way is if you have leftovers the pasta will continue to absorb the broth. When I make soup, more than I can eat at one time, I cook the pasta separately and portion out what I'm going to eat into a smaller pot and add 1/2 cooked pasta to let it finish cooking.

I use cannelli beans and kale and italian sausage...
Of course, there's more to it than that....but, mine has no tomato in it.

any time