elaine's easy pasta fagioli

a 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.

serves 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

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.
  • 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.