sallye bates


This is a classic Italian soup that is good served with garlic toast or italian bread

★★★★★ 1 vote
20 Min
45 Min
Stove Top


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1 medium
white onion
2 ribs
8 oz
matchstick carrots
4 Tbsp
extra virgin olive oil
2 clove
garlic, finely chopped
2 can(s)
low sodium chicken broth
1 can(s)
cannellini beans (15 oz)
1 can(s)
diced fire roasted tomatoes (14-15 oz)
1 c
cut green beans, fresh or frozen
1 c
frozen small lima beans
7 to 10 oz
frozen whole kernel corn (optional)
1 can(s)
hunts tomato paste (small)
1 c
ditalini pasta, uncooked (this is the little round tubular ones)
2 c
packed dark green leafy veggies (kale, escarole, chard. arugula)
1/4 c
grated romano cheese
salt & pepper to taste

How to Make PASTA E FAGIOLI (Sallye)


  • 1Peel onion and quarter and place in food processor.
    Cut celery into 1-1/2" pieces and add to food processor.
    Peel garlic cloves and add to food processor.
    Pulse just until coarsely diced.
  • 2Combine onion, carrot, celery, olive oil and garlic in large non-stick saucepan. Cover and cook over low heat about 10 minutes until vegetables are tender but not brown
  • 3Stir in broth, cannellini beans, tomato paste, and tomatoes with liquid. Cover and cook about 15 minutes until flavors are blended
  • 4Add pasta, corn, green beans, lima beans and escarole to mixture.

    Cook uncovered 10-12 minutes or until vegetables are very tender and mixture is thick

    Add salt and pepper to taste

    Blend in cheese and serve with a sprinkle of grated cheese on top

Printable Recipe Card

About PASTA E FAGIOLI (Sallye)

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy

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