Real Recipes From Real Home Cooks ®

elaine's easy pasta fagioli

Recipe by
Elaine Douglas
Vancouver, BC

Great flavour. Very fast and easy with pantry ingredients. The amount of heat in the soup will depend on the heat of your salsa. I used medium heat salsa. You can use whatever broth you have. I used mushroom broth and macaroni pasta. If you are not vegetarian you may prefer chicken broth. Use any kind of beans you like.

yield 4 to 6
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For elaine's easy pasta fagioli

  • 1 c
    chopped onion
  • 1 lg
    chopped carrot
  • 1/4 c
    chopped celery
  • 1 clove
    chopped garlic
  • 1 - 14 oz can
    diced tomatoes
  • 3/4 c
    salsa, chunky
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
    basil, dried
  • 1/4 tsp
    chili flakes
  • 1 box
    mushroom, vegetable or chicken broth
  • 1 c
    any small pasta
  • 1 can
    kidney beans (rinsed)
  • to taste
    salt and pepper
  • 1 c
    water, more as needed
  • 2 Tbsp
    chopped bacon ( optional) - brown the bacon first and remove from pot and then proceed)

How To Make elaine's easy pasta fagioli

  • 1
    Sweat the onions in a tablespoon of olive oil. Add the garlic, carrots and celery. Stir and cook for a couple of minutes to soften.
  • 2
    Add the broth, tomatoes, salsa, thyme, basil and pepper flakes and 1 c. water. (add bacon back here)
  • 3
    Bring to a full boil. Add pasta and simmer for 5 minutes. Stir regularly to stop pasta from sticking to the bottom of the pot.
  • 4
    Add drained beans. Simmer for 5 minutes or until pasta is al dente. Taste and correct seasoning.
  • 5
    Turn off heat and allow the soup to stand for 1/2 hour to allow flavours to blend. Serve or refrigerate for a day to allow flavours to develop more.