Papa’s Italian Pasta Fazool – Pasta and Bean Soup

This is a wonderfully tasteful Italian soup that can be cooked with a pressure cooker (it comes out great and is a lot faster) or more slowly in a regular pot. This soup is sure to please your family and company with its clean Italian flavor and healthful ingredients. I have had many people ask me for this recipe after eating it at my house. Also, I have found that a quart or two of this great soup make a great gift, especially on those cold winter nights.

This recipe was designed for a pressure cooker. However, for regular pot cooking:

Soak the beans over night in the amount of water as indicated below, then, leaving them in the soaking water, cook the beans in a large covered pot until just done. Add the rest of the ingredients (except cheese) and cook until the pasta is done and carrots are just tender.

MAKES 6 QUARTS (You must use an 8 quart cooker for this larger batch or you can cut all the ingredients in half and use a smaller cooker)

14 cups water (1 or 2 cup less if beans have been presoaked over night)

1 pound Great Northern beans (soaked overnight for faster cooking)


1. Put the water and beans above in the pressure cooker. Bring to pressure on 8½-9 setting (high heat), and then cook them for 60 minutes (or for 30 minutes if beans are presoaked) on the 2-1/2 setting (medium low heat).


2 14 ounce can chicken broth

1/2 cup extra-virgin olive oil

2 medium white or yellow onions, coarsely chopped

6 medium carrots, peeled and coarsely chopped

3 ribs celery, coarsely chopped (or celery seed)

6 teaspoons jarred minced garlic

2 14.5 ounce cans diced tomatoes

2-1/2 teaspoons dried rosemary

3 rounded teaspoons salt

1/2 rounded teaspoon pepper

1/2 rounded teaspoon red pepper flakes

3/8 pound pasta shells