Pasta e Fagioli Soup

Butch Fertic


Shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor.


★★★★★ 1 vote

15 Min
20 Min


  • 1/4 c
    1/4 cup olive or vegetable oil
  • 4 clove
    4 cloves garlic, coarsely chopped
  • 1 can(s)
    14-1/2 ounce diced tomatoes
  • 1 3/4 c
    chicken broth
  • 2 tsp
    dried oregano
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
    garlic powder
  • 2 can(s)
    15-ounce cannellini beans, not drained
  • 1/4 c
    chopped fresh parsley
  • 1/2 lb
    ditalini pasta
  • 1/4 c
    grated parmesan cheese

How to Make Pasta e Fagioli Soup


  1. In a large sauce pan, heat the oil over medium-high heat; add the garlic and saute until golden. Add the tomatoes, broth, oregano, pepper, salt, and garlic powder.
  2. Reduce heat to medium and cook for 5 minutes, stirring frequently.
  3. Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
  4. Meanwhile, in a medium-sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini miniature.
  5. Add the Parmesan cheese, mix thoroughly, and serve.
  6. Note:

    Fagioli is the Italian word for "beans," that are used in this recipe. For a bit more flare, in place of Parmesan, shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor

Printable Recipe Card

About Pasta e Fagioli Soup

Course/Dish: Bean Soups
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #beans, #italy, #cannellini

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