From the menu ... Scalini's Pasta Fagioli

A. Scalini’s did share the recipe for this traditional pasta and bean soup. “This soup along with bread would be a staple family dinner, known as pasta fazoo, although the proper name is pasta fagioli,” they told us. For a vegetarian version, use three tablespoons of olive oil in place of the ground beef and omit the beef bouillon cubes. If you can’t find ditalini pasta, substitute small shells or elbow macaroni.

Scalini’s Italian Restaurant Pasta Fagioli

Hands on: 30 minutes

Total time: 1 hour, 15 minutes

Makes 14 cups

1/2 pound ground beef

1 (6-ounce) can tomato paste

1 1/2 cups diced onion

3 ribs celery, diced

2 carrots, diced

8 beef bouillon cubes

5 cloves garlic, minced

2 tablespoons dried parsley

1 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

Pinch of salt

Pinch of red pepper flakes

Pinch of dried rosemary

Pinch of dried oregano

13 cups cold water

1 (15-ounce) can cannellini, navy or great northern beans, undrained

1 (15-ounce) can light or dark red kidney beans, undrained

1 1/2 cups of ditalini pasta

In a large stockpot, combine ground beef, tomato paste, onion, celery, carrots, bouillon cubes, garlic, parsley, pepper, thyme, basil, salt, pepper flakes, rosemary and oregano and stir together until thoroughly mixed. Add water and bring to a boil. Reduce heat and simmer one hour. Add cannellini beans, kidney beans and pasta. Cook 10 minutes more or until pasta is tender.

Per 1-cup serving: 245 calories (percent of calories from fat, 15), 14 grams protein, 38 grams carbohydrates, 8 grams fiber, 4 grams fat (2 grams saturated), 12 milligrams cholesterol, 587 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu" in the subject line.