Ryan's Easy Pepperoni Pasta Fagioli | Connecticut Public Radio

Ryan's Easy Pepperoni Pasta Fagioli

Feb 26, 2014

Credit Chris Prosperi

This recipe is from home cook Ryan Pelletier, who works in the dining room at Metro Bis in Simsbury, CT. It's easy and wildly delicious.


2 Tablespoons olive oil
2 cups onion diced 
1 cup diced carrot
1 cup diced celery
1 - 8 ounce stick of pepperoni chopped (or chorizo) 
1 cup white wine
1 - 28 ounce chopped tomatoes
1 - 15.5 ounce can red beans drained
1 - 15.5 ounce can kidney beans drained
1 - 15.5 ounce can pink beans drained
32 ounces chicken broth
2 cups water
3 tablespoons fresh oregano 
½ pound cooked Ditalini pasta 


  1. Heat oil in a large soup pot and add the chopped onion, carrot, celery and pepperoni. Cook stirring occasionally for 5–7 minutes.
  2. Pour in the white wine and reduce to almost dry. Next add the chopped tomatoes and drained beans and mix well.
  3. Pour in the broth and water and bring to a simmer. Simmer for 15–20 minutes. Stir in the fresh oregano and cooked ditalini pasta. Serve with grated parmesan.

Makes 4 quarts

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  • Chris Prosperi is senior contributor and chef/owner of Metro Bis Restaurant in Simsbury, CT.
  • Ying Chang Compestine is the author of Cooking with an Asian Accent.