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Pasta Fagoli


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Pasta Fagoli


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Pasta Fagoli

The cuisine of the different regions in Italy are widely distinct. Just like pizza, this traditional meatless soup originated in the south—where the climate is too dry for livestock to graze, but is ideal for the tomato crop.


  • Prep Time : 9 min
  • Cook Time : 25 min
  • Ready Time : 34 min




  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, chopped, or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 4 to 4 1/2 cups vegetable broth
  • 1/2 cup small pasta like ditalini or orzo
  • 2 cups canned diced tomatoes, drained
  • 2 cups canned cannellini beans, rinsed and drained
  • 4 tablespoons chopped fresh parsley


Heat olive oil in a medium pot over medium heat. Add onions and garlic, and sauté until slightly softened, about 5 minutes. Add celery and carrots; sauté 5 minutes more. Add broth and bring to a boil. Reduce to a simmer, and add pasta. Simmer until pasta is al dente, about 10 to 12 minutes. Stir in tomatoes and beans, and simmer until just warmed, about 4 minutes. Divide among 4 small bowls, and garnish with parsley.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Pasta Fagoli

  1. This is one of my favorite soups. I make a version of it often during winter. Makes a wonderful dinner, just soup and a hunk of bread.

  2. Tomato soup/cannolini beans are one of my favorite all time combos. I would make this soup, and flake in chunks of tilapia or snapper.

    • fun and interesting – I would have leaned twd meat on this one — thanks for the suggestion

  3. avatar says: raizy

    Wasn’t so fond of it freshly made, but the next day, after the flavors combined & the soup thickened its delicious. Definitely a meal on its own. Was just right for lunch first work. Will make again

    • Oh Raizy – thanks for giving it a 2nd chance the next day — and for sharing your feedback. I actually find that to be the case with most soups (better after a night in the fridge when all the flavors have had a chance to “marry”).

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