Wednesday, January 18, 2012

Pasta Fagioli

It's pouring and cold outside. You're hungry, but don't have much in the kitchen. You want something warm and filling, but don't want to make a trip outside. Try this recipe! I reviewed quite a few recipes before coming up with my own take. No meat. Substitute veggie broth for chicken broth and you have one heck of a vegetarian meal. This is one of my new absolute favorite soups. Thick, hearty and full of fiber. Perfect for a cold day! This is one of my own, so feel free to experiment and enjoy.




  • 2 tbsp olive oil
  • 3 stalks celery, diced
  • 3 large carrots, diced
  • 1 medium spanish onion, chopped
  • 3 medium-large cloves garlic, diced
  • 1 tbsp Italian seasoning
  • 1 pinch crushed red pepper
  • Dash salt and pepper
  • 1 (8oz) can tomato paste
  • 1 regular sized can crushed tomatoes
  • 1 qt chicken stock (or vegetable)
  • 1/2 qt water
  • 1 large bay leaf
  • 1 can cannellini beans
  • 1 can dark red kidney beans
  • 3/4 cup ditalini pasta


In a large, heavy pot heat the olive oil over medium heat. Add celery, carrots & onion. Cook 5 minutes or until veggies are transulcent. Add the garlic and cook 2 minutes longer.
Stir in the seasoning, tomato paste and crushed tomatoes. Stir cooking for 5 minutes.
Add the stock, water and bay leaf . Bring to a boil. Reduce heat to low, add beans, cover and cook for 30 minutes.
Bring heat back up to medium and add pasta. Cook for 15 minutes longer then reduce heat to low once more, cooking 30 minutes longer.

TIPS - Some recipes call for bacon or pancetta. If you want to add protein, brown in olive oil first, then proceed to recipe.