Uncle Tony’s Pasta Fagioli

Watch Chef Debee and Uncle Tony making this dish

Uncle Tony’s Pasta Fagioli

All you Vegetarians will love this Pasta Fagioli because of its very high content of Protein in each serving by using 100% Durum Whole Wheat Pasta with Kidney Beans—It really tastes like spaghetti & meatballs (without the meat)

Watch Chef Debee and Uncle Tony making Pasta Fagioli



2 (14 oz.) Cans ‘Fire Roasted’ Diced Tomatoes
1 Can of water
liquid from the Kidney Beans
1  (14 oz.) Can Red Kidney Beans (drain & save liquid)
2 full Tablespoons crushed Parsley
1 full Tablespoons crushed Basil
1 teaspoon Garlic Powder
salt & pepper to taste
2 Tablespoons olive oil
1 Cup uncooked Durum Whole Wheat Elbow Pasta (USE RICE PASTA FOR GLUTEN FREE)
Pecorino/Romano grated cheese to sprinkle on top


1.  Into a medium pot, add the Tomatoes, Water, liquid from beans, all dried herbs & seasonings, and oil
2.  Stir together and cover pot, simmering for 90 minutes
3.  Add the Dry Pasta and the Beans to pot and cover, simmering 30 minutes longer, until pasta is cooked
4.  Serve in bowls, sprinkling top with the grated Pecorino/Romano cheese

*  If you don’t see the herbs while eating the Pasta Fagioli, then you didn’t use enough
*  Using the W.W. Pasta provides 16 Grams of Protein in each serving of this recipe that serves four people


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