Pasta Fagioli

This is my simple, go-to pantry item soup. This gives you a warm, filling soup in under twenty minutes.

From Sharon Martin


  • 4 T. olive oil
  • 7 cloves of garlic, minced
  • 2 cans of cannellini beans
  • 5 C. chicken or vegetable stock
  • 3 T. parsley
  • 1 can tomato sauce (optional)
  • 1/2 C. Parmesan cheese + rind* (optional)


In a large saucepan, heat the olive oil over medium heat. Add garlic and saute for 1 minute. Add beans, stock, parsley, elbow macaroni and optional can of tomato sauce. Simmer for 10 minutes. Stir in Parmesan and serve.


I always save my parmesan rinds in a plastic bag in the freezer. They are perfect for adding another depth of flavor to soups such as this one.


One thought on “Pasta Fagioli

  1. Pingback: Rained Out Weekend « Fish Mix

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