Pasta Fagioli (Pasta and Beans) Soup


Perfect hearty soup Pasta Fagioli (Pasta and Beans).

This great tasting Italian soup is rich in fiber and it is very nutritious. With its thick texture this hearty soup is perfect for the transition from summer to fall.

Pasta Fagioli (Pasta and Beans) Soup Recipe

Pasta Fagioli (Pasta and Beans) Soup


2 tablespoons olive oil

1/2 onion, minced

2 cloves garlic, minced

1 cup baby carrots, each cut in two

2 cups of water

4 cups of vegetable broth

1 (15 oz.) can black beans, drained and rinsed (or cannellini beans if you like)

1 cup dry elbow macaroni (or other small pasta like ditalini)

2 tablespoons tomato sauce

2 tablespoons tomato paste

1 tablespoon basil

1 teaspoon oregano

1 teaspoon parsley flakes

2 tablespoons fresh parsley, chopped

1 bay leaf

1 teaspoon paprika

Salt and pepper to taste


In a large stock pot saute onion and garlic in olive oil over medium heat. Add in carrots and cook for about 5 minutes or so.

Add in vegetable broth, beans, tomato sauce, tomato paste, basil, oregano, parsley flakes (add fresh parsley at the end), bay leaf, paprika, salt and pepper.

Lower the heat, add one cup of water and bring to a slow boil. Let simmer for 20 minutes stirring occasionally. If needed add more water (additional cup if the soup starts to be too thick).

Add pasta and cook uncovered until pasta is al dente, according to pasta package. Add in fresh parsley and additional salt and pepper if needed.

Ladle soup into bowls and serve right away. You can garnish it with some grated Parmesan cheese or a tablespoon of sour cream if desired.


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