Marian's Pasta e Fagioli I

    1 hour

    A seasoned, savoury bean and pasta soup. Garnish with basil and Parmesan cheese.

    38 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 cup chopped onion
    • 3 cloves garlic, minced
    • 2 (400g) cans stewed tomatoes
    • 3 cups (750ml) low-sodium chicken broth
    • 1 (400g) can cannellini beans
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon dried Italian basil leaves
    • 1/4 teaspoon ground black pepper
    • 2/3 cup (70g) seashell pasta

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in 4-litre Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
    2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
    3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (41)


    While I modified the recipe a bit (used pepperoni instead of ham and canned beans instead of dry) this is the best Pasta e Fagioli I've ever made. I have a salon in an older Italian neighborhood. Many tried it and the oohs and ahhs were unbelievable. Several asked for the receipe... what a compliment!  -  07 Oct 2001  (Review from Allrecipes US | Canada)


    I used pancetta because I had some on hand (I started it in w/ the celery, carrot & onion)...I also added about a lb. of ground round (cooked, of course). I used a can of cannellini & also a can of red kidney beans. I used half chicken broth & half beef broth as I didn't want too "beefy" a taste & I probably had to increase the liquids by double since I added additional ingredents. I did simmer the rind from the parmesan cheese in the soup...thanks for the tip! I went w/ macaroni instead of seashell pasta (Gosh I made a lot of changes...sorry) & I separated enough soup to have for dinner & then added about half a cup of pasta to it. The rest I froze & will add the pasta when I cook it. That way my macaroni doesn't turn to mush. Served it w/ garlic breadsticks & a ceasar salad. Thansk Marian!  -  10 Oct 2006  (Review from Allrecipes US | Canada)


    This was soooooo good! My husband and I loved it! Easy to make, cheap, and delicious! The ultimate comfort food. I did use canned beans, and I used half chicken stock/ half beef stock. Other than that, I made it just as called for. Wonderful!  -  25 Jun 2007  (Review from Allrecipes US | Canada)