Pasta e Fagioli


  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 Tbsp. dried parsley
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. crushed red pepper
  • 1 can (15 oz.) kidney beans, drained
  • 1 can (15 oz.) white beans, drained
  • 1 can (15 oz.) diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 cup frozen green beans
  • 2 tsp. chicken base
  • 3 cups water
  • 6 oz. dry pasta
  • Salt and pepper to taste
  • 5 oz. shredded Italian cheese



  1. Heat oil in a large pot. Add garlic, onion, celery, and carrots. Cook over medium heat until the onions become transparent.
  2. Add parsley, basil, oregano, red pepper, salt, pepper, beans, diced tomatoes, tomato sauce, and the green beans. Stir and bring to a simmer.
  3. Add chicken base and water. Stir to dissolve.
  4. Add dry pasta and bring everything to a simmer. Cover and let simmer for about 10 minutes, or until the pasta is fully cooked. Stir occasionally to prevent pasta from sticking.
  5. Ladle the Pasta e Fagioli into a bowl and top with shredded cheese.

One comment

  1. The Smiling Pilgrim

    Keep up the great work 🙂


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