Simple, Yummy ~ PASTA FAGIOLI

From Rita:

As most of you know I am a bean lover and eat them whenever I can as my source of protein and also because they keep satisfied for long periods of time.  This soup has a much different flavor than the Italian bean soup I have posted earlier.  I actually saw the recipe in a food magazine but adjusted it a bit to make it more flavorful.  It worked out beautifully and with winter on its way, this is definitely a comfort soup!   Please note:  If you are not a bean eater, because of the texture, simply, puree the beans in a little broth until very smooth and add to recipe.


  • 1 Tbsp. olive oil
  • 1 medium onion, minced
  • 1 clove garlic, finely minced
  • 3 cups chicken broth
  • 3 cups beef broth
  • 1 1/2 cups small pasta( tiny bow ties)
  • 2  15oz. can cannellini beans, rinsed
  •  1  14.5 oz. can petite diced tomatoes in juice
  • 1/2 cup chopped fresh flat leaf parsley
  • 1/4 cup freshly grated parmesan cheese

Heat oil in large saucepan over medium-high heat.  Add onion and cook until it begins to soften.  Add garlic and cook about 1 minute.  Add broth and pasta and bring to a boil.  Reduce heat and simmer till pasta is tender.  Stir in the beans and tomatoes and cook until heated through.  Remove from heat and stir in parsley.  Serve topped with parmesan.


Posted on December 28, 2011, in Appetizers, Dinners, Pasta, Soups, Vegetarian Options. Bookmark the permalink. Leave a comment.

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