World Food/ Pasta & Rice/ Vegetables/ Vegan

Pasta e Fagioli, Casserole et Chocolat Style

Hello my friends!

It’s again on Instagram that I found this recipe, on Ashley’s account Baker by Nature. It only took me one bite to be convinced…

Here is pasta e fagioli, Casserole et Chocolat style!

So pasta e fagioli is obvisouly a traditional Italian recipe (who would doubt that!!). It’s a soup with pasta (the famous “Ditalini”) and white beans. There are a few versions of this recipe according to where you are in Italy. I chose to make a few arrangements to make my pasta e fagioli, Casserole et Chocolat style…

Let’s see…

I decided to put more vegetables in it, a bit like a minestrone or my pesto soup. Two potatoes, a white zucchini and a handful of fresh spinachs.

I also added the famous Toulouse sausage, in reasonable quantities, to add the specific smokey taste of this sausage. Delicious… If you want this dish to be vegan, just don’t add it…

And as I often do, I added spices Casserole et Chocolat style: ground ginger and curcuma.

You get it, I took some liberty with the recipe but the idea remains. It’s now up to you to do as like or feel it, or just according to what you have in your fridge!!

I took tomato pulp but fresh ones will be great (even better) and canned white beans.

My advice to cook the pastas: you have to cook them seperately. If you cook them in the soup, you’ll get a “syrup” texture.

Serve this pasta e fagioli, Casserole et Chocolat style with grated parmesan cheese, it’s stunning.

The verdict of my testers: a delight! The plates came back clean and they all went back to the casserole for a refill!!

The utensils:

A large sauce pan with thick bottom (here my beautiful Staub),

A wooden spatula,

A cutting board

And a sharp knife.

Shall we do this? Pasta e fagioli, Casserole et Chocolat style!!

The recipe, Chef!

Pasta e Fagioli, Casserole et Chocolat Style

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Serves: 8 Difficulty: Easy Price: $
Prep Time: 30 min Cooking Time: 1 hour


  • 1 large onion
  • 3 carrots
  • 3 garlic cloves
  • 250 g Toulouse sausage
  • 400 g tomato pulp
  • 200 g cooked white beans
  • Veggies you have at hand
  • 100 g Ditalini pasta
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • 0,7 l poultry broth (or veggie broth)
  • Fresh thyme
  • A few basil leaves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon curcuma
  • Salt
  • Pepper



Heat the oil in your large sauce pan.


Add the onion cut in small cubes, and then the paprika. Cook at medium heat for 5 minutes, mix.


Add the carrots cut in cubes, the grated garlic and Toulouse sausage flesh.


Cook until the sausage is well done, help with a spatula to make small sausage pieces.


Add the rest of your veggies cut in cubes, the broth, and tomato pulp.


Season with thyme, basil, spices and salt.


Let cook at low heat with lid for 45 minutes.


Cook the pastas according to the instructions on the package, drain them and shower with cold water. Set aside.


Add finally the white beans and spinach (if you have decided to put some as I did).


Adjust seasoning, add pepper.


Add the pastas and serve after 2 minutes of heating.

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  • Reply
    Friday September 11th, 2020 at 11:03 AM

    Une belle soupe comme je les aime !

    • Reply
      Friday September 11th, 2020 at 10:37 PM

      c’est effectivement délicieux 😉 merci beaucoup

  • Reply
    Friday September 11th, 2020 at 04:37 PM

    ho oui j’adore ça aussi, j’en prépare régulièrement, été comme hiver !!

    • Reply
      Friday September 11th, 2020 at 10:36 PM

      excellent !

  • Reply
    Monday September 14th, 2020 at 07:33 AM

    Fait hier soir.
    Pas de ditali dans les magasins donc j’ai pris des mini penne. En legumes j’ai mis 1 courgette, des haricots surgeles et des épinards en plus de la carottes. Verdict: délicieux, un peu piquant pour mon fils je réduirai les épices la fois prochaine, et il nous en reste pour 2 ou 3 repas ça c’est cool! Merci pour cette recette, je continue ma collection casserole & chocolat !

    • Reply
      Monday September 14th, 2020 at 03:04 PM

      Oh merci Claire !! Ça me fait ultra plaisir !!

  • Reply
    Thursday September 24th, 2020 at 09:50 PM

    Coucou, ça donne terriblement envie!! Miam je pense la faire ce weekend !! J’ai juste une interrogation. Dans certaines recettes ils parlent de mixer quelques haricots blancs avec un peu de sauce pour pouvoir l’épaissir. Est ce nécessaire ici??

    • Reply
      Thursday September 24th, 2020 at 10:20 PM

      Bonsoir Laura,
      Alors je ne mixe pas. La partie liquide de la soupe n’est effectivement pas épaisse mais c’est comme ça que je l’aime. 😉

  • Reply
    Juliette MT
    Saturday October 24th, 2020 at 09:53 PM

    Recette réalisée deux fois cette semaine pour deux groupes différents et unanimement appréciée : très savoureuse, nourrissante et facile à réaliser. Merci beaucoup !

    • Reply
      Sunday October 25th, 2020 at 09:26 AM

      Oh merci beaucoup Juliette ! J’en suis ravie ! Bon dimanche 🙂

  • Reply
    Wednesday December 2nd, 2020 at 10:52 PM

    Délicieuse soupe aussi parfumée que colorée, dégustée ce soir. Pas trouvé les petites pâtes… Une marque à proposer ?

    • Reply
      Thursday December 3rd, 2020 at 08:39 AM

      Extra !! Ça me fait super plaisir ! Je prends généralement les Ditali ou ditalini chez Barilla, mais des coquillettes feront l’affaire aussi !

  • Reply
    Saturday January 16th, 2021 at 08:43 PM

    Délicieuse! Je l’ai faite sans conviction, pour finir une boîte de haricots blancs. Et j’ai adoré! À refaire, merci pour le partage

    • Reply
      Sunday January 17th, 2021 at 04:01 PM

      J’en suis ravie Charlotte !!

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