Pasta Salami Fagioli

Soups on 🙂

Pasta Fagioli has many variations but the base is normally the same (Fagioli) means pasta and beans.  Some people add spinach, some add prosciutto, I add sautéed salami as a garnish.  When you sauté the salami in a little oil, stir quickly and be prepared to remove as soon as it starts to brown, it will smoke a bit.  The salty flavor complements this hearty soup perfectly.  For the rosemary fresh is best but dried works in a pinch.  If you do use dried add that earlier in the recipe.  Also with dried herbs rub with your hands to release the flavor as you add it.

Make serving easier and purchase the soup ladle below if you don’t have one. Pair this with a nice crusty bread and enjoy! 


Pasta Fagioli

Serves 4-6

6 cups chicken broth

2 rosemary twigs, remove leaves and dice 

1 Tbsp salt

1.5 cups small pasta, like Shells or Ditalini 

1 cup diced tomatoes

1 cup cannellini beans

2 cloves garlic, peeled and minced

1/2 onion, peeled and diced

4 carrots, peeled and diced 

2 Tbsp oil

8 slices salami, diced

  1. Sauté onions in oil until brown. Add garlic, tomatoes, salt, broth, carrots and bring to boil.
  2. Cover and reduce to simmer for 30 min.
  3. Add beans and rosemary and simmer for 20 min.
  4. Sauté salami until crisp in oil.
  5. Add pasta and cook for 7 minutes.
  6. Serve garnished with salami.