Pasta Fagioli Soup

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Pasta Fagioli Soup
Serves 6
Pasta Fagiolo (pronounced Pasta "Fazool") may be a bit hard to pronouce but it's easy to make and delicious. Basically a bean and vegetable soup with Escarole added for an interesting flavor and texture, this classic Italian soup has something in it for everyone.
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  1. 2 15 Ounce-Cans Garbanzo Beans (chick peas)
  2. 1 15 Ounce-Can White Kidney Beans
  3. 1 19 Ounce-Can Red Kidney Beans
  4. 1 15 Ounce-Can Pinto Beans
  5. 1 28 Ounce-Can Tomatoes, Diced
  6. 5 Each Garlic Cloves, chopped
  7. 1⁄2 tsp Rosemary, Fresh, minced
  8. 1 Head Escarole Lettuce, chopped
  9. 1 TBSP Crushed Red Pepper Flakes
  10. 1 tsp Black Pepper, Ground
  11. 1 Each Vidalia Onion, Large, chopped fine
  12. 3 Each Carrots, diced fine
  13. 1⁄2 Each Jalapeno Chili, Fresh, minced
  14. 1 Each Ditalini Pasta, Uncooked (16 ounce package)
  15. 1 Quart Vegetable Stock (Kitchen Basics Brand)
  16. 12 Ounces Chicken Stock (Kitchen Basics Brand)
  1. Pour all the canned beans (WITH JUICE) in a stock or sauce pot.
  2. Add the diced tomatoes to the beans (WITH NO JUICE).
  3. Add vegetable stock and chicken stock. Stir.
  4. Add garlic, onion, rosemary, carrots, crushed red pepper flakes, and black pepper.
  5. Bring above mixture to a simmer, then add the uncooked ditalini pasta. Continue to simmer until the pasta is cooked.
  6. Add chopped escarole and before serving adjust seasonings. Serve.
Nino Salvaggio