Quick Pasta E Fagioli Recipe

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Quick Pasta e fagioli

Marcia McCance


I was in a hurry to make something for an unexpected visitor and came up with this on the fly. I had the ingredients and knew it would take hardly any time to prepare. My friend LOVED IT, and I did too. What a nice soup to fill the tummy and make you feel comfortable. The first time I made it with a can of diced tomatoes because that is what I had in the pantry. I tried it again today but only had Herdez mild salsa for the tomatoes so I threw them in. It turned out great with the salsa, too. It is easy and simple. I like it because it follows the no-oil McDougall Program, too.

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3-4 large servings


10 Min


20 Min


Stove Top


1 can(s)
black beans (made only with water and salt)
1 c
frozen mixed vegetables (carrots, green beans, corn, peas)
1 1/2 c
herdez mild salsa, or 1 15-oz can chopped tomatoes, or plain tomato sauce
3 Tbsp
organic simple truth ketchup (no hfcs, no oil)
1 1/2 c
rotini or spiral pasta (any kind)
3 or 4 c
water, cold


1 pinch
salt and pepper (to taste)
2 Tbsp
granulated garlic
2 Tbsp
minced onions
1 Tbsp
italian spices with oregano
1/2 Tbsp
curry powder (tones is best)


1 stick
kombu sea vegetable broken into small bits

Directions Step-By-Step

Place the water, salt, kombu, and spices in a large sauce pot and bring to a boil
Add the pasta, and cook till nearly tender,
then add the salsa, ketchup, canned beans and frozen vegetables to the pot -- no need to pre-thaw -- they will thaw very quickly in the slow boiling water
reduce heat to simmer and finish cooking the pasta till tender. (abt 8 more minutes)
Serve soup immediately.
It will be like "soup" but as it sits the pasta will absorb more of the water and it will become "casserole-like" but is still very tasty. Enjoy!
Note: I use Kroger Simple Truth brand of organic ketchup because it does not contain high fructose corn syrup and there is no oil which makes it OK to use on The McDougall Program (The Starch Solution) that I am following.
TO PREPARE AHEAD OF TIME: Put everything but the pasta in the pot, bring to a boil then simmer. Later when you are ready to serve, cook the pasta in some boiling salted and spiced water, when tender, drain, and add to the pot just before serving. Cooking the pasta in spiced water makes it taste a whole lot better than if cooked in only salted water.
About the KOMBU: I started using this (which I buy online at Swanson Products swansonvitamins.com/eden-foods-kombu...) when trying to reduce the gas from beans. It really adds a mild but excellent flavor to the soup, too. You will have to try it to see for yourself. My friend liked it, and I do too.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegan, Low Fat, Dairy Free, Soy Free
Other Tags: Quick & Easy, Healthy