Quick & Easy Pasta Fagioli
Each time you add ingredients, raise the heat to resume a boil and then cover and reduce the heat to cook on low. Try to mash the broken beans and save the whole ones. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 3 servings
Ingredients:
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 clove garlic crushed
- 1/2 cup thin sliced carrots - 1/8-inch thick
- 1/2 cup sliced celery - 1/4-inch thick
- 2 cups chicken stock
- 1/2 cup Pomi strained tomatoes (or tomato puree)
- 1/4 teaspoon Italian seasoning (try my seasoning mix)
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley (optional)
- 15 ounce can cannellini beans, drained
- 1 1/2 ounces small pasta (I use small elbows) - about 1/2 cup
Instructions:
- Saute onions and garlic in oil over medium-high heat for 1 minute.
- Add carrots and celery. Cook and stir for 1 minute.
- Add chicken stock, tomato, Italian seasoning, salt & pepper.
- Bring to a boil. Reduce heat, cover & simmer for 7 minutes.
- While soup cooks place drained beans on a dinner place. Mash half the beans with a fork until smooth. Set aside.
- After 7 minutes, stir in pasta. When boiling resumes, cover and cook for 3 minutes.
- After 3 minutes, add mashed beans & stir well. When boiling resumes, cover and cook for 3 minutes.
- Remove from heat, add whole beans and let the soup rest for a couple of minutes to heat the beans.
Note: I use DeCecco small elbows #81 which cook in 5 minutes. If you use a different pasta, adjust the cooking time (in step #6) so they under cook by 2 minutes.
Always throw in a Parmesan rind or top with any cheese when serving…gruyere is very tasty and wonderful to nutrition..
Just made this recipe totally following the directions and ended up throwing it in the garbage. Not sure why, but it had no liquid left after cooking. Not a soup at all. Not sure what happened.
You may have overcooked the pasta or cooked too much pasta in the soup after adding the broth. Pasta soaks up water as it cooks.
Next time, cook the pasta separately (al dente). Then add it to the soup near the end of the cook time just to rewarm it in the soup.
I like my fagioli much more seasoned than this, so I add a ton of garlic and some Italian seasonings and thyme. I also use leeks instead of regular onions. I also stir in some greens (kale, spinach, etc.) right at the end to boost the nutrition and give it some color. I thought the recipe was super-simple though. Next time just cook your pasta separately, most recipes do it that way anyway. Bon appetit!
Why not just add more chicken stock, or even water?
I make a lot of soups, using pasta, rice, potatoes, etc. starches.
They frequently need more water.
As Daphne said, cook pasta separately.
Note that this and Daphne’s instructions are for in-experienced cooks that may be put off by the original comment.
Anyway, I smell a troll. I can’t imagine anyone trashing soup because it “got too dry.”
Just needed to add more broth?
So why didn’t you add more broth, I guess you can’t cook. Jenny recipes are great love the taste and simplicity of her recipe’s. Sorry you blame yourself.
I just love this woman! Made it, came out great! Shared with a few friends and they loved it. Very easy to make and so delicious!
Thank you Jenny!!!
OMG This delicious!!!! And very easy to make. Thanks Jenny
Thanks Jenny!! We’ve had such a cold winter here in Lebanon Maine with temps in the single digits almost every night lately. Perfect recipe for this kind of weather!
Great, great, as always. Thank you so much for your generosity, sense of humor, and help for those of us trying to cook like we knew how!
Joni
I only had lasagna noodles, so I made it with broken lasagna noodles. Served with no-knead bread and a salad with homemade fat-free Italian dressing. 🙂 Love how easy this was!
Can’t wait to make this, just like everyone else yum.
I’ve tried some of your recipes and can’t wait to make this one with some crusty bread. Winter isn’t always a bad thing.
Thanks Jenny i watch all your videos your recipes are amazing i will make this soup in my electric pressure cooker. thank you
Jenny, thank you so much for this recipe. Couldn’t have come at a better time as it’s 14 degrees here. This looks so good. Will make it today!
Hi Jenny! ?
This is definitely a quick and easy recipe!
My favorite kind of recipe to make on a busy day.
Quick & Easy Pasta Fagioli will have a regular rotation in my kitchen.
This no meat recipe is another plus for me.
I try and make meatless meals for us at least 2-3 times a week.
I plan on using DITALINI pasta in this recipe.
Wish me luck!
Have a great day Ms. Jenny! ?
Jenny, you are nothing short of AMAZING ! And so are your wonderful recipes.
I have been using them as written and I’ve begun using the short cuts you’ve shown me to make some of my old favorites faster and easier to whip up, too ! Thanks to you I have gotten a reputation as a cooking wizard.
Hi Jenny I just copied the recipe , I asked once if you tried these in the instant pot , this is so good in the instant pot I Sauted in the instant pot and then added everything and set it on soup ,wow I cleaned the house and let the pot cook in less then half the time I had some wonderful jenny soup and only one pot to clean ty ty ty ty it saves a lot of time and standing in front of the stove .asking again Jenny have you tried this pot ???? its a electric pressure cooker .., it saves the nutrients in the food .
Thank you for sharing your Instant Pot version. With so many other things to cook today, this will come in handy.
Can I use tomato sauce or tomato paste in place of tomato purée?? Or is paste and purée one and the same?
They are not the same. Tomato paste is a highly concentrated form of tomato and is always used sparingly. Tomato sauce would be the better substitute to use.
Thank you Jenny can’t wait to try this one ,keep them coming You’re the best !!!
Please tell me approx, how much is 1 1/2 Oz of pasta, got lots of other stuff on shelf, cavatappi, shells, can I also use those instead??
1 1/2 ounces of the small elbows is a little less than 1/2 a cup.
1 1/2 ounces of cavatappi is a little more than 1/2 cup.
oh Jenny. Your videos are so much fun to watch. Recipes easy to understand and follow are welcome viewing as well. Thank you. Keep them coming! You’re a gem!
❄️❄️??❄️❄️??????= your yummy soup on the menu today?
Just watched some of your other videos for the first time….I love your funny jokes at the end. You’re so cute Jenny and yes you can cook!
Jenny, this looks delicious. We don’t cook with oil so I’ll sauté the vegetables in water. Thanks again for a great recipe!!
What? No meat? Yeah!!
My husband is on a strict diet and this fits the bill. It’s perfect. I will make it right away . It looks awesome. Think the Grands will enjoy it as well.Thanks You .
Thanks a Jenny. This soup looks good, will give it a try.
Yes! It’s c-c-c-cold outside!! ?? Brrrrr!!
Love this recipe!!!
Thank you!!!
OMG! It is snowing out and what a perfect soup to have today. I have all the ingredients too. Thank you so much.