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Pasta e Fagioli

Author: NORR
Serves: 6-8

Created with Tuscan chickpeas, smoked ham hock & Parmesan rinds and topped with fried sage.

Pasta e fagioli, meaning “pasta and beans”, is a traditional Italian soup with vegetables in a tomato-based broth, enhanced in this recipe with a smoked ham hock, Parmesan rinds and topped with fried sage.


  • ⅓ cup olive oil
  • 2 cups carrots, scrubbed, coarsely chopped
  • 1/2 cup shallots, medium-sized, chopped
  • 6 garlic cloves, roughly chopped
  • 1 teaspoon black garlic salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon oregano
  • 1 ½ cups dry Italian red wine (we love Barbaresco Vendemmia 2019)
  • 8 cups vegetable broth
  • 1 medium/large smoked ham hock
  • 2, ½” thick Parmesan rinds (optional)
  • 4 bay leaves
  • 1, 28oz can ItaliBrand Pomodoro San Marzano tomatoes
  • 2, 10 oz jars Tuscany Chianti Baby Chickpeas, drained
  • ½ of one bag (17.6 oz (500g)) Pasta di Semola di Grano Duro (or Ditalini)
  • 1 bunch Tuscan kale, ribs and stems removed, leaves torn
  • Parmigiano Reggiano, finely grated (optional)
  • Partanna extra virgin olive oil, for finishing (optional)
  • 1 bunch fresh sage, leaves picked and fried in oil for garnishing (optional)


  1. In a large soup pot over medium heat, warm oil. Add carrots, shallots and stir. Cook for 2-3 minutes, stir, and add the garlic, cooking for another 1-2 minutes until all is lightly browned.
  2. Add the salt, pepper and oregano, stir to combine and then pour in wine to deglaze the pan.
  3. Add vegetable broth, ham hock, Parmesan rinds and bay leaves. Stir and cover on low simmer, for 30 minutes.
  4. Meanwhile, open the can of tomatoes and separate the sauce from the tomatoes themselves. Cut your tomatoes in 1” chunks and measure one cup of sauce.
  5. Add the cut tomatoes, 1 cup of sauce and chickpeas to soup. Stir and cover to simmer for another 15 minutes.
  6. Once soup has simmered to your taste preference (you can go much longer if you like), add ½ the bag of pasta and cook according to package instructions. Just 2 minutes before the pasta finishes cooking , add kale.
  7. Serve in individual bowls and if you like add optional garnishing with fried sage leaves, a sprinkle of Parmigiano Reggiano, and a drizzle of olive oil. Enjoy!