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Simple Pasta Fagioli Soup

This recipe is is perfect all year in every season. Fajioli means beans in Italian - I like to use cannellini beans.
  Onions 2 Medium, finely chopped
  Olive oil 1 Teaspoon
  Celery stalk 1 Medium, finely chopped
  Bay leaf 1 Medium
  Garlic 5 Clove (25 gm), crush
  Cannellini beans 30 Ounce, rinsed
  Water 8 Cup (128 tbs), divided
  Chicken broth/Vegetable broth 2 Cup (32 tbs)
  Crushed tomatoes 15 Ounce
  Short pasta 1 1⁄2 Cup (24 tbs)
  Grated romano cheese 1 Tablespoon

1. Preheat the olive oil in a soup pot over medium high heat for 2-3 minutes.
2. Add the onions and sauté over medium low heat.
3. Add garlic and stir cook for 2 minutes.
4. Add in bay leaf, carrots and celery. Stir and put cover on.
5. Simmer for 8 minutes over low heat.
6. In another pan pour 6 cups of water and bring it to a boil.
7. Cook the pasta as per instructions on box. Drain when cooked.
8. Once carrots and celery are soft add in can of tomatoes, beans, 2 cups of water and broth, and stir.
9. Bring to boil then reduce to simmer. Cover and cook for about 10-20 more minutes.
10. When done add the pasta and combine, season with salt and pepper.

11. Serve with a sprinkle of grated romano cheese.

Things You Will Need
Soup pot

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 435 Calories from Fat 29

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.92 g4.6%

Trans Fat 0 g

Cholesterol 3.9 mg1.3%

Sodium 1080.8 mg45%

Total Carbohydrates 76 g25.3%

Dietary Fiber 16.7 g66.9%

Sugars 6.2 g

Protein 22 g44.2%

Vitamin A 16.4% Vitamin C 33%

Calcium 27.2% Iron 23.9%

*Based on a 2000 Calorie diet


Simple Pasta Fagioli Soup Recipe Video