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Pasta e Fagioli

Simple and quick soup recipe! Chock full of flavour, this is comfort food at its finest.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Soup
Author: Cravings of a Lunatic


  • 1 lb of mild Italian Sausage casing removed
  • 2 tablespoons butter
  • 1 sweet onion diced
  • 3 carrots diced
  • 3 stalks celery diced
  • 3 cloves garlic pressed
  • 1/4 cup chicken broth + 2 tablespoon white wine vinegar
  • 6 cups chicken broth
  • 1 can 15 ounce diced plum tomatoes
  • 2 cans 15 ounce of white kidney beans, rinsed, soaked, precooked for 10 minutes
  • 2 tablespoons tomato paste
  • 1 tablespoon sweet basil
  • 3 bay leaves discard before serving
  • 2 heaping tablespoons of parmesan cheese
  • 1 1/2 cups mini shell pasta
  • Salt to taste
  • Pepper to taste
  • Optional:
  • Parmesan grated over top
  • Parsley


  • In a large frying pan brown your sausage over medium-high heat. Transfer to a large stock pot but do not clean frying pan.
  • While the meat is cooking I boiled my beans for 10 minutes. Good trick for those with tummy woes.
  • In the same frying pan, add butter and let it start to melt and glisten. Then add your onions, carrots and celery. Cook over medium heat for about 15 minutes, or until tender and golden in colour.
  • Add garlic and cook for about 30 to 60 seconds longer.
  • Add the 1/4 cup chicken broth and vinegar to deglaze the pan (basically boil and scrape the bits stuck on bottom, there's flavour in that stuff!).
  • Pour that liquid into your stock pot.
  • Add the broth, tomatoes, beans, tomato paste, basil, bay leaves, and parmesan to the pot. Bring it to a good boil, letting it bubble for a few minutes, then reduce heat and simmer for about 15 minutes. You can add more broth if needed.
  • Add the pasta and simmer for another 6 to 10 minutes, depending which pasta you choose. Basically al dente is the time the package calls for minus 1 minute.
  • Season with spice.
  • Serve with a big old I love soup smile!


This recipe is very slightly adapted from Closet Cooking
It's good to boil beans for about 10 minutes even though you are cooking them in the soup as well. For me with my IBS it's added insurance they are less likely to bother me. I also rinse mine really well. Lots of times I soak beans overnight too so I can eat them without discomfort.
This is one of those soups that the longer you simmer the better it gets.
It's also one of those soups that tastes better the 2nd and 3rd day.
You can use any kind of noodle. I just like shells as they are cute.
You can deglaze with wine but I don't drink so I used a combo of chicken stock and vinegar. The vinegar gives a hint of acidity to it.
Play around with this recipe. It is so versatile and I'm sure it will become a family favourite of yours, just like it did for us. Thanks to Kevin of Closet Cooking for being awesomely talented!