Quick Pasta Fagioli

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Quick Pasta Fagioli

Pasta and Bean Soup.

Yield: Serves 4.


  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 2 cloves garlic, chopped fine
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper (optional)
  • 1/2 cup tomato sauce or crushed tomato
  • 1 can cannellini beans, juice included
  • 2 cups water
  • 1 cup roughly chopped escarole or spinach
  • 1 cup cooked small macaroni, such as ditalini or elbows
  • Grated cheese, as needed
  • Salt and pepper, to taste


Heat olive oil in soup pot. Add onions, celery and carrots and cook for 3 minutes. Add garlic and crushed red pepper; cook until onions soften, about 3 more minutes.
Add tomato sauce, beans and liquid in can, and water. Bring to a boil and reduce heat to simmer for 15 minutes.
Add escarole or spinach and cook another 5 minutes. Add cooked pasta; adjust seasonings with salt and pepper. Pass the grated cheese when you serve the soup.

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