Pasta e Fagioli


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Makes servings

½ lb. small cut pasta (such as small shells or ditalini)

1 clove garlic

2 celery stalks

2 carrots, peeled

4 small tomatoes

2 Tbsp. olive oil

1 can 28-oz. crushed tomatoes

1 can 15-oz. white beans

6 to 8 cups chicken stock

1/3 cup Parmesan cheese, grated

Salt and pepper, to taste

Additional Parmesan cheese, to taste

Pasta e Fagioli is an Italian soup made of pasta and beans. Since beans and pasta were historically inexpensive and plentiful, this soup was originally a peasant dish. Like most Italian cuisine, this dish may be prepared differently depending on the region.


Cook 1/2 lb. of pasta and set aside

Dice onions, garlic, celery, carrots, and fresh tomatoes and set aside

Put olive oil into large pot and heat over medium temperature. Once oil is heated, add onions and cook until transparent.

Add garlic, celery, and carrots and cook for 5 minutes, stirring occasionally.

Add fresh tomatoes, crushed tomatoes, white beans, and 6 cups chicken stock to pot. Cook over high heat for 15 minutes, or until vegetables are tender and soup has come to a boil.

Add cooked pasta and 1/3 cup of Parmesan cheese and stir.

Adjust salt and pepper. Add more chicken stock to adjust to desired thickness. Ladle soup into bowls.

Sprinkle additional Parmesan cheese on top.