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


  • 1In 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.
  • 2Reduce heat to medium and cook for 5 minutes, stirring frequently.
  • 3Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
  • 4Meanwhile, in a medium-sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini miniature.
  • 5Add the Parmesan cheese, mix thoroughly, and serve.
  • 6Note:

    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

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About Pasta e Fagioli Soup

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