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Mom’s Pasta Fagiole


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Mom’s Pasta Fagiole


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Mom’s Pasta Fagiole


  • Prep Time : 15 min
  • Cook Time : 30 min
  • Ready Time : 45 min


6 Servings


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large garlic clove, finely chopped
  • 3 carrots, sliced 1/2 inch thick
  • 3 stalks celery, sliced 1/2 inch thick
  • 1 28-ounce can tomatoes, with liquid
  • 1 quart vegetable stock
  • 3 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup elbow macaroni
  • 2 15-ounce cans red kidney beans, with liquid
  • Freshly grated Parmesan cheese, optional


Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, carrots and celery and cook for 2 minutes or until softened slightly. Add the tomatoes, stock, basil, parsley and some salt and pepper to taste. Bring to a boil and simmer, partially covered, for 20 minutes. Add the pasta and beans and cook for 8–10 minutes or until the pasta is tender. Serve the soup sprinkled with freshly grated Parmesan cheese if desired.

*Note: this soup thickens with time, as the pasta absorbs liquid. If desired, remove about one cup of the soup, puree it in a blender and add it back to the soup before serving.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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