Andrea's Pasta Soup

    Andrea's Pasta Soup

    Recipe photo: Andrea's Pasta Soup
    1

    Andrea's Pasta Soup

    (740)
    1hr15min


    714 people made this

    About this recipe: This is a recipe I adapted from my grandmother's. This warm and comforting soup is easy to make and perfect for a Sunday evening with crusty ciabatta.

    Ingredients
    Serves: 8 

    • 45 ml olive oil
    • 1 onion, quartered then halved
    • 2 cloves garlic, minced
    • 1 (29 ounce) can tomato sauce
    • 1305 ml water
    • 1 g dried parsley
    • 1 g dried basil
    • 2 g dried oregano
    • 6 g salt
    • 1 (15 ounce) can cannellini beans
    • 1 (15 ounce) can navy beans
    • 25 g grated Parmesan cheese
    • 455 g ditalini pasta

    Directions
    Prep:5min  ›  Cook:1hr10min  ›  Ready in:1hr15min 

    1. In a large stock pot over medium heat, cook onion in olive oil until soft. Stir in garlic and cook until soft.
    2. Reduce heat and stir in tomato sauce, water, parsley, basil, oregano, salt, cannellini beans, haricot beans and parmesan. Simmer 1 hour.
    3. Cook macaroni according to packet instructions; drain and stir into soup.
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    Reviews and ratings
    Global ratings:
    (740)

    Reviews in English (550)

    by
    330

    I will admit I altered the recipe quite a bit, but relative simple changes and this turned out great! This is definitely a quick fix and don't be fooled into thinking you must have all the ingredients - experiment a little! My recommendations for improvemnent: Don't use the recommended pasta. Try using a very small amount of fideo pasta (it plumps and absorbs a lot, so use sparingly to avoid a stew like texture) or you can also try 1/2 - 2/3 cup of mini macaroni (salad macaroni). The fideo and mini macaroni can be added directly to the soup during the last 20-25 minutes of simmer time. This elimates the need to cook the pasta separately. Also, omit the salt. Substitute chicken (or beef) broth/bouillon cubes instead of the water. I used 3 cups chicken stock (bouillon) and 2 cups water (which is why I omitted the salt). I also substituted one 15oz can diced tomatoes and one 15oz can of tomato sauce instead - definitely worth this alteration! I didn't have navy beans so I used a can of chickpeas instead. Be generous with the parmesean cheese - put about a generous 1/2 cup portion instead - this helped with the overall flavor! I've made it a few times now and each time it tastes better than the last - especially with the minor adjustments! Thanks for a great starter recipe!  -  30 Oct 2006  (Review from Allrecipes US | Canada)

    by
    328

    Start by saying that I am 100% Italian. This is a recipe for pasta fagioli an Italian soup that means "pasta with beans". Pasta Fagioli does not have ground meat,carrots,celery etc. It has pasta, tomato and beans. By the way this recipe as it stands is very good.  -  13 Sep 2009  (Review from Allrecipes US | Canada)

    by
    165

    I was really surprised by how good this is. I've tried a lot of pasta e fagioli recipes, and none of them have tasted like what I remember eating in Italy as a child--until now. I didn't experience excessive thickening of the soup, but I did cook it with a lid on. I do recommend doing this. It is very thick the next day, but this is expected with bean-based soups, and does fine with a little water added. Thank you for the recipe!  -  21 Dec 2002  (Review from Allrecipes US | Canada)

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