Pasta e Fagioli (Italian Pasta and Bean Soup)
This nourishing soup will warm your family up on cold winter nights! The recipe can be easily adapted to your taste buds or dietary needs.
Recipe type: Soup
Serves: 6-8
  • 2 tablespoons olive oil
  • 5-6 Cloves of garlic, peeled and minced
  • 3 15oz Cans of cannellini beans (I like Eden Organic's BPA-free canned beans), or 1½ cups of dried cannellini beans that have been soaked overnight, and cooked (about 5 cups cooked)
  • 7 Cups of chicken broth (vegetable broth to make it vegetarian)
  • 1 Cup chopped tomatoes (I love Pomi chopped tomatoes in a BPA-free carton)
  • ½ teaspoon Dried basil
  • ½ teaspoon. Dried oregano
  • ⅛-1/2 teaspoon. Crushed red pepper flakes, depending on how much "kick" you like
  • 1lb Ditalini pasta, or other short cut pasta like elbow macaroni or tubetti (a gluten-free pasta can be easily substituted as well)
  • Salt and Pepper to taste
  • OPTIONAL: Parmesan cheese and chopped flat leaf parsley
  1. In a large pot heat the olive oil, and sauté the minced garlic for a minute or two. Be sure that it doesn't brown.
  2. Add your beans (previously cooked, or canned with liquid), broth, tomatoes, basil, oregano, crushed red pepper, salt and pepper.
  3. Allow the soup to simmer for 45-60 minutes, stirring occasionally.
  4. Shortly before the soup is done, boil salted water for the pasta, and cook it al dente according to the package.
  5. When serving, spoon ¼-1/2 cup of the pasta into bowls, and ladle soup on top. I prefer not to store any leftover pasta in the leftover soup as it typically soaks up a lot of the broth and becomes soggy.
  6. Sprinkle grated parmesan cheese or freshly chopped parsley on top.
Recipe by The Nourishing Gourmet at