I first got turned on to the Italian peasant soup pasta e fagioli when I took a cooking class on soups at the John Folse Culinary Institute several years ago. I was amazed at how flavorful a soup made of little more than beans and pasta could be. Now I really like to make it because it’s a favorite among my kids, and I can sometimes buy fresh and shelled red beans from Pontchatoula farmer Eric Morrow at the Red Stick Farmers Market. We also have an old school pasta shop here in Baton Rouge, D’Agostino’s, that sells handmade dried pastas. Their birdseye, shown below, is perfect for this soup.
Here’s my pasta e fagioli recipe, referenced in earlier post on fall soups inspired by farmers market ingredients. This version is lighter than many because it uses chicken stock rather than beef, and diced fresh tomatoes rather than tomato paste.