Carboni Pasta è Fagioli Zuppa

If you love garlic … you’ll love this version of Pasta è Fagioli.  This is a recipe of Scott’s grandfather (who immigrated to the USA from Italia in 1913).  Scott’s Aunt Judy passed this recipe along to me since I never met his grandfather as he passed away before we ever met. 

From the research I’ve done on authentic Italiano Pasta è Fagioli recipes, this was apparently his version during the Depression Era (because Pork n Beans were cheap and a staple of the time) or possibly because the beans usually used in this dish were not available here in America at that time (authentic recipes call for Ham and Cannellini Beans).    Remember Italians were a minority back then and imported food was pretty much unheard of until much later. 

There’s an Italiano tradition … not sure if it’s with all Italiano soups containing garlic cloves or just this one ~ those who get a garlic clove in their bowl will have good luck.  LOL … I got three in my bowl tonight!!!

Carboni Pasta è Fagioli Zuppa

Authentic Italian American Depression Era Recipe

2 lrg or 4 reg cans Pork-n-Beans

1 lrg Onion, chopped

4-5 stalks Celery (leaves included), chopped

¼ cup Olive Oil

1 Whole Garlic, peeled (do not mince or chop)

1/4 cup Parmesan Cheese

1 can Tomato Paste

1 can Cold Water

Pepper to Taste

½ box Elbow Macaroni

Add all ingredients (except the Pasta) to a soup pot; bring to a boil, reduce heat, cover and simmer for about 2 hours.  Cook pasta separately according to package directions, drain.  Add to soup 30 minutes before serving.  Add additional water as need to desired consistency.  As with most soups, an easy Crock Pot dish, just let it simmer all day.