Fagioli is the Italian word for “beans,” so pasta fagioli soup translates to a pasta and bean soup. One convenience of this recipe, is that you truly can use any kind of pasta, and any type of bean that you like or have in your kitchen. This soup is big on flavor, but it requires just a small handful of ingredients.
Pasta Fagioli Soup - Pasta and Beans Soup
This is a quick and easy pasta fagioli soup recipe using any type of beans and pasta you have on hand. This recipe is big on flavor, but it requires only a handful of ingredients.
Ingredients
- 1 onion chopped
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 4 cups of chicken broth (32 ounces)
- 2 16 ounce cans of diced tomatoes
- 1 teaspoon of dried basil leaves (or substitute for fresh basil leaves)
- 1/2 teaspoon red pepper flakes
- 2-3 cups of fresh spinach
- 1 can of garbanzo beans (chick peas) drained
- 1/2 pound of cooked pasta (3-4 cups)
- Grated Parmesan Cheese
Directions
- Step 1 First, cook the pasta according to the package directions and drain it.
- Step 2 Then, saute’ the chopped onion and minced garlic in the olive oil.
- Step 3 Add the dried basil leaves, chicken broth, diced tomatoes, and red pepper flakes.
- Step 4 Bring the mixture to a boil, and then reduce the heat and let it simmer for about 5 minutes.
- Step 5 Add the spinach, garbanzo beans, and pasta to the pot.
- Step 6 Continue letting the soup simmer until all of the ingredients are heated through.
- Step 7 Serve the soup with freshly grated parmesan cheese and cracked pepper for extra flavor.
Method:
First, you will cook want to cook the pasta according to the package directions. Be sure not to overcook the pasta, otherwise the noodles will have a soggy texture. I used a little over half of a 1 lb package of pasta. The more pasta, the better, in the Lake’s Kitchen.
Next, you will saute’ the onion and garlic in oil over medium-high heat. You can saute’ the onion and garlic in the same pot that you will add all of the soup ingredients to. As they start to soften, add the dried basil (fresh basil works too).
After that, stir in the chicken broth.
Once the broth is added, pour the diced tomatoes and red pepper flakes into the pot. Heat the mixture to a boil, and then reduce the heat and let it simmer for about 5 minutes.
After 5 minutes, add the spinach, garbanzo beans (chick peas) and pasta of your choice. Let it simmer until all of the ingredients are heated through.
Once the soup is heated through, serve the soup topped with fresh parmesan cheese and a bit of cracked pepper.
If you like this recipe, you might want to try this Easy Tortilla Soup that isn’t too spicy.
