Pasta Fagioli

Wine Pairing

Sangiovese, 2013


  • 5 slices thick bacon, chopped
  • 3 or 4 cans tomato sauce (8 oz)
  • 1 can van de camps pork and beans
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 6 or 8 tomato sauce cans of water
  • 1 can garbanzo beans, drained and rinsed
  • ½ lb elbow noodles, cooked


Cook bacon with a little olive oil until crisp in soup pot. Remove and set aside. Add onion and sauté until translucent. Add tomato sauce, garlic and water to soup pot. Bring to a boil and reduce to a simmer for 1 hour. Add can of pork and beans and a pinch of baking soda. Simmer another hour. Toward the end of the hour, add bacon back to pot. Next add can of garbanzo beans and pasta and simmer another 10 minutes. Serve with parmesan cheese.

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