Easy Pasta e Fagioli

    40 min

    This Italian-inspired bean and pasta soup is very filling and only needs a grating of Pecorino or Parmesan cheese and some crusty bread.

    170 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 carrot, diced
    • 1 stalk celery, diced
    • 1/2 onion, diced
    • 1 clove garlic, chopped
    • 1 (700g) jar passata
    • 1 (500g) tub chicken stock
    • freshly ground black pepper to taste
    • 1 tablespoon dried parsley
    • 1/2 tablespoon dried basil leaves
    • 175g (6 oz) macaroni, or other small pasta shape
    • 1 (400g) tin cannellini beans, drained and rinsed

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until soft. Add garlic and sauté briefly. Stir in passata, chicken stock, pepper, parsley, basil and macaroni; simmer for 20 minutes.
    2. Add beans to the sauce mixture and simmer for a few minutes.


    If you're looking for a vegan dish, just substitute vegetable stock for the chicken stock in this recipe.

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    Reviews & ratings
    Average global rating:

    Reviews in English (149)


    really good, would make again!  -  28 Jan 2010


    Really easy to make and very tasty.  -  05 Jan 2010


    I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated.  -  30 Dec 2003  (Review from Allrecipes US | Canada)