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I love soups because 1. You can play around with the ingredients (use all those remaining lonely veggies) 2. Can be made in one pot (easy clean up) 3. They don’t need a lot of fat and are highly nutritious 4. They are super comforting on cold winter nights (just like now).

This recipe is from Vegetarian times magazine and it tastes great and is very filling. The recipe uses fennel bulb (not used traditionally in pasta-e-fagioli) which makes the soup sweet and licoricey.
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Pasta-e-Fagioli (Pasta and Bean Soup) Yum
Pasta-e-Fagioli (Pasta and Bean Soup)
Course soups stews
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 Onion – medium, chopped
  • 2 Celery – stalks, chopped
  • 2 Carrots – medium, chopped
  • 1 Fennel bulb – medium size, chopped
  • 2 cloves Garlic
  • 28 oz Tomatoes . canned Chopped
  • 15 oz beans . canned Cannelini - drained and rinsed
  • 8 oz Pasta . Small (Orzo, ditoli or elbow macaroni)
  • 2 Bay leaves
  • 1/4 tsp Red pepper flakes
  • 4 cups vegetable broth Low-sodium
  • 1 tsp Oregano Dried
  • to taste Salt Pepper and
Course soups stews
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 Onion – medium, chopped
  • 2 Celery – stalks, chopped
  • 2 Carrots – medium, chopped
  • 1 Fennel bulb – medium size, chopped
  • 2 cloves Garlic
  • 28 oz Tomatoes . canned Chopped
  • 15 oz beans . canned Cannelini - drained and rinsed
  • 8 oz Pasta . Small (Orzo, ditoli or elbow macaroni)
  • 2 Bay leaves
  • 1/4 tsp Red pepper flakes
  • 4 cups vegetable broth Low-sodium
  • 1 tsp Oregano Dried
  • to taste Salt Pepper and
Pasta-e-Fagioli (Pasta and Bean Soup)
Instructions
  1. Heat 1 tbsp olive oil over medium-high heat in a large pot. Add fennel, onion and celery, and sauté 7 minutes, or until the vegetables are softened.
  2. Add, oregano and pepper flakes, and cook for 1 minute more.
  3. Stir in tomatoes and beans, and simmer 10 minutes over medium-high heat.
  4. Add broth, salt and 21/2 cups water, and cook for 20 minutes, stirring occasionally.
  5. Stir in pasta, and cook 10 minutes more or until pasta is tender.
  6. Sprinkle with parsley, and season with salt and pepper.
Recipe Notes

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5 thoughts on “Pasta-e-Fagioli (Pasta and Bean Soup)”

  1. Healthy and yummy. There is nothing like a hot soup and cripsy fresh bread on a cold winters night. I agree with you. It is a great way to clean out the fridge 🙂
    Praveena.

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