Sardinian Pasta Fagioli

Pasta Fagioli


1 Star2 Stars3 Stars4 Stars5 Stars (214 votes, average: 3.75 out of 5)

This Sardinian Pasta Fagioli packs a punch with a hearty serving of beans. The Sardinian diet is based on a foundation of olive oil, whole-grain bread, beans and wine. The beans provide Sardinians with a lot of fiber, protein, and complex carbohydrates that give them energy throughout the day.



  • 2 large onions, chopped
  • 1 lb great northern beans
  • 5 stalks fresh celery
  • 1 cup chopped zucchini
  • Fresh garlic or garlic powder to taste
  • 1-8oz can whole tomatoes, chopped or diced
  • 1 cup flat Italian parsley, chopped
  • 2-3 cups vegetable broth to start (more to add as it cooks down)
  • 1/2 lb ditalini or elbow pasta
  • Salt and pepper to taste
  • 1/2 cup pecorino cheese (optional)


  1. Wash and soak beans for 2 hours.
  2. Rinse beans and bring to a boil with lid on pot. Don’t let it boil over. Use 1/2 gallon, or more, water. Cook until semi tender.
  3. Add all other ingredients except pasta, including vegetable broth, and cook over medium to high heat, stirring occasionally to avoid burning.
  4. Continue to cook until the beans are tender (about 2-3 hours). Add broth as needed.
  5. Cook pasta separately in boiling salt water until al dente. Rinse, drain, and cool.
  6. Mix the pasta and beans, add a sprinkle of pecorino cheese (optional), and serve.