Dinner Recipes

Pasta E Fagioli Soup

Pasta E Fagioli Soup



Pasta E Fagioli Soup

Serves: 8


1 tablespoon olive oil
2 Carrots chopped
2 celery ribs chopped
2 medium onions chopped
1 large clove garlic minced
2 cups low sodium chicken broth
4 cups water
6 fresh sage leaves
1 bay leaf
3 cups kidney beans half the bean liquid reserved
2 cups dried elbow macaroni or other small pasta shape
1 tablespoon fresh rosemary sprigs finely chopped
1 tablespoon fresh thyme leaves
teaspoon salt
teaspoon ground black pepper


Heat the oil in a large soup pot. Add the carrots, celery, onions, and garlic. Saute until the onions are soft, about 7 minutes. Add the broth, water, sage and bay leaves and bring to a boil. Cover and let simmer 20 minutes.

In the meantime, puree half of the kidney beans with the reserved liquid. Add the bean pure and whole beans to the soup and bring to a boil. Add in the pasta and cook 7 to 9 minutes, until the pasta is firm,but cooked. Sprinkle in the rosemary, thyme, salt and pepper. If the soup seems very dry, add in 1 to 2 cups low sodium chicken broth or water and heat. Let stand 2 minutes before serving.