Donnamarie’s Pasta e Fagioli (Utica-Style)

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“white version,” of my mom’s  quick & easy, Pasta e Fagioli
Red vs. White? Which are you?

Some Pasta e Fagioli is “red,” and some is “white.” Some is soupier, and some is thicker…When you go to Joey’s Restaurant, in Utica, NY, you can order it either white or red, but I prefer it white because that’s how my mom makes it. This is my mother’s recipe. She’s worked in the Utica restaurant biz for over 40 years, so I’ve seen a few variations. But, this one is a really quick and easy one that doesn’t really need writing down.

Most of you probably make something very similar, I bet. It comes together in under ten minutes if you have your marinara already made.  And, the best part is, it tastes like a big warm hug from Mamma!!  xxooo


2 cans of cannellini beans
2- 2/12 cups of chicken stock
1 cup of marinara sauce (chunky, not pureed)
2-3 cloves of garlic(pushed through a garlic press)
3 tablespoons of good olive oil
1/2 cup of Italian parsley (rough chopped)
1/2 pound of ditalini pasta (short tubes)
sea salt and cracked pepper to taste
hot pepper flakes (optional)


1.) Puree half of one can of cannellini beans (do not drain liquid) with one tablespoon of olive oil.

2.) In a large saucepan, on medium low heat, add the olive oil and garlic. Heat for a couple minutes and stir in the remaining  1 1/2 cans of cannellini beans. Stir thoroughly.

3.) Stir in the cannellini puree and add about 2 cups of chicken stock.

4.) Stir in the  cup of the marinara sauce, then add the parsley.

5.) If you would like the pasta e fagioli soupier, just add more chicken stock.

6.) If you prefer a little heat, add chili pepper flakes.

7.) Serve with ditalini pasta. (don’t add too much pasta, though. It should be loose enough to dunk crusty bread)

NOTE:  suitable add-ins are are little bits of escarole, or chopped pepperoncini (pickled from the jar), and some people like pancetta, or pieces of prosciutto.

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