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Grandma's Pasta e Fagioli

Grandma’s Pasta e Fagioli | Italian Soup Recipe

  • Author: Gianna Ferrini


  • 1 hambone, with some of the meat still in tact (about 3 cups)
  • 12 celery stalks
  • 1 medium onion
  • 1 16 oz bag of dry yellow-eye beans
  • 1 lb of ditalini pasta
  • 46 oz tomato sauce
  • 2 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp crushed red pepper flakes
  • 1 bay leaf
  • Parmigiano Reggiano rind (optional)


  1. Rinse the yellow-eye beans and soak them overnight in enough water to cover them by two inches.
  2. Add the hambone, celery stalk, large onion, salt, pepper, and red pepper flakes to a large stockpot or dutch oven. Submerge the hambone in water until covered. Bring to a boil, reduce the heat to medium low, and simmer for at least one hour.
  3. At the hour mark, drain the beans and transfer them to the pot. Cook on medium low heat for 1-2 hours, or until the beans are soft.
  4. Remove the hambone and add the tomato sauce to the pot. Cook for another 30 minutes, stirring occasionally.
  5. While the sauce is cooking, trim the meat from the ham bone, about 3 cups. Add the ham meat back into the pot, discarding the bone, and removing the parmesan rind and bay leaf from the pot. Simmer for a little bit longer.
  6. Bring a large pot of salted water to a rolling boil, and add ditalini pasta. Cook until al dente, and toss with plain olive oil (not extra-virgin olive oil).
  7. Serve the soup over ditalini, hot off the stove.