Pasta e Fagioli Recipe

Pasta e Fagioli Recipe


  • 2 Tbsp olive oil 
  • 1 med. yellow onion 
  • 4 cloves garlic 
  • 4 medium carrots 
  • 3 stalks celery 
  • ½ Tbsp dried parsley 
  • 1 tsp dried basil 
  • 1 tsp dried oregano 
  • ½ tsp crushed red pepper 
  • 1 can (15 oz) kidney beans 
  • 1 can (15 oz) white beans 
  • 1 can (15 oz) diced tomatoes 
  • 1 can (8 oz) tomato sauce 
  • 1 cup frozen green beans 
  • 2 tsp chicken base 
  • 3 cups water 
  • 6 oz. dry pasta 
  • to taste salt and pepper 
  • 5 oz. shredded Italian cheese 


  1. Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbsp of olive oil and cook over medium heat until the onions become transparent (3-5 minutes).
  2. Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding to the pot. Stir everything together and bring it up to a simmer.
  3. Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up a bit to dissolve the bouillon. Add the dry pasta and bring the pot up to a simmer. Add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally as it simmers to prevent the pasta from sticking to the bottom.
  4. Give the dish a quick taste and adjust the seasoning to your liking. Ladle the Pasta e Fagioli into a bowl and top with shredded Italian cheese (parmesan, romano or asiago).

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