Pasta E Fagioli

This staple of Italian cuisine is the equivalent of a warm hug on a cold day. It’s hearty and comforting. If you don’t have any parmesan rind make sure to add plenty of shredded parmesan once the soup is done.


Serves 6


2 tbsp of olive oil

2 cups of chopped onions

1 14 oz. can of chopped tomatoes

2 garlic cloves finely chopped

8 to 10 cups of chicken broth

3 1 inch pieces of parmesan rind or 1/2 cup of grated parmesan

2 branches of rosemary

2 15 oz. cans of white beans

1/2 tsp of chili flakes

2 tsp of salt

225 g of small pasta


In a large Dutch oven warm up the oil over medium heat. Add the onion and let cook covered over low heat for 5 minutes. Make sure the onion does not brown. Add the tomatoes, garlic, 8 cups of chicken broth, parmesan rind pieces and rosemary. Bring to a boil and reduce heat to let simmer 5 minutes. Incorporate the white beans and chili flake. Taste and adjust seasoning before adding salt. Ladle out about 2 cups of soup and puree either using a blender or an immersion blender. Return the puree into the soup and add pastas. Let simmer 5 to 10 minutes until the pasta is al dente. Remove rosemary and parmesan rind. If you did not use parmesan rind incorporate 1/2 cup of grated parmesan. Taste the soup and if too thick feel free to add more chicken broth.


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