Pasta e Fagioli

Pasta Fagioli Recipe
Italy is the home of this legendary, thick pasta and bean soup. Serve with Italian bread and salad for an easy, satisfying soup-supper.

Ingredients

 1 (6-ounce) can tomato paste
 4 cups water
 ½ tablespoon olive oil
 2 garlic cloves, minced
 2 tablespoons crumbled dry basil
 1 small onion, finely chopped
 ¼ teaspoon cayenne pepper
 Salt to taste
 5 cups cooked Great Northern beans 3 (15-ounce cans), drained
 8 ounces uncooked pasta shells or small mostaccioli (similar to penne pasta)*
* For a gluten-free version, select your pasta accordingly.
 2 small carrots, diced,
 1 cup broccoli, chopped (optional)
 Freshly ground black pepper to taste

Instructions

1

Sauté onion in olive oil until translucent and lightly browned. Combine all ingredients except beans and pasta in a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes.

2

Combine all ingredients except broccoli, beans and pasta in a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes.

3

Add broccoli, beans and simmer an additional 30 minutes. Just before serving, prepare pasta according to package instructions. Drain and add to pot. Serve hot in bowls.

Note: To use fresh basil instead of dried, chiffonade ½ cup fresh basil (cut in small strips) and add to soup just before serving.

Serves 6

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

 1 (6-ounce) can tomato paste
 4 cups water
 ½ tablespoon olive oil
 2 garlic cloves, minced
 2 tablespoons crumbled dry basil
 1 small onion, finely chopped
 ¼ teaspoon cayenne pepper
 Salt to taste
 5 cups cooked Great Northern beans 3 (15-ounce cans), drained
 8 ounces uncooked pasta shells or small mostaccioli (similar to penne pasta)*
* For a gluten-free version, select your pasta accordingly.
 2 small carrots, diced,
 1 cup broccoli, chopped (optional)
 Freshly ground black pepper to taste

Directions

1

Sauté onion in olive oil until translucent and lightly browned. Combine all ingredients except beans and pasta in a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes.

2

Combine all ingredients except broccoli, beans and pasta in a large pot. Bring to a boil, then reduce heat and simmer covered for 30 minutes.

3

Add broccoli, beans and simmer an additional 30 minutes. Just before serving, prepare pasta according to package instructions. Drain and add to pot. Serve hot in bowls.

Note: To use fresh basil instead of dried, chiffonade ½ cup fresh basil (cut in small strips) and add to soup just before serving.

Serves 6

Pasta e Fagioli