Italian Pasta and Fagiola Soup Recipe



Pasta and Fagiola Soup


4 tablespoons olive oil

2 garlic cloves, minced

1 (16-ounce) can Italian plum tomatoes, drained, chopped

2 tablespoons minced fresh parsley

1/2 teaspoon dried basil, crumbled

1/4 teaspoon dried oregano, crumbled

1 (15-ounce) can cannellini beans, rinsed, drained

Salt and pepper

8 ounces elbow macaroni, freshly cooked

Freshly grated Parmesan cheese


1 • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes.

2 • Stir in tomatoes and cook 5 minutes.

3 • Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes.

4 • Add beans and cook until heated through, about 5 minutes.

5 • Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly.

6 • Serve, passing Parmesan separately.

Serves 2 to 4 people.


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