Pasta E Fagioli (Bean And Pasta Soup)

Course : Soups
Serves: 6
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1 cup dried cannellini OR great northern beans -- soaked
2 tablespoons olive oil
1 medium Onion -- minced
1 medium celery stalk -- minced
1 medium carrot -- minced
1/2 pound smoked ham -- diced
2 cloves garlic -- minced
1 can crushed tomatoes including liquid/28 oz
4 cups beef stock
1 tablespoon minced fresh thyme OR 1 teaspoon dried
1 piece bay leaf
1 teaspoon pepper to taste
1 piece rind from piece of parmesan cheese
2/3 cup dried small pasta such as shells or elbows
1 tablespoons fresh basil -- minced for garnish

Preparation / Directions:

Drain the beans and set aside. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring, 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Add the Parmesan rind. Bring to a boil and simmer, covered, for 30 minutes. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender about 6 minutes. Garnish with basil and cheese.


Nutritional Information:

69 Calories (kcal); 5g Total Fat; (67% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1426mg Sodium

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