Pasta e Fagioli with Fresh Pesto

Mediterranean meals have been a part healthy diet for centuries. Tomatoes and Cannellini beans will tango on your tongue. Parmigiano or Romano Cheese add the finishing sparkle to this fast healthy meal.

Pasta e Fagioli with Fresh Pesto

Course Main Dish
Cuisine Italian


  • 3 tablespoons of olive oil
  • 3 large garlic cloves chopped
  • 2 large carrots chopped
  • 2 celery stalks chopped
  • 1 onion chopped
  • 1 chopped tomatoes or pureed tomatoes 14 oz. can
  • 1 quart chicken or vegetable stock
  • 2 cans Cannellini Beans
  • 1 1/2 cups small pasta uncooked Ditalini or elbow pasta
  • A couple of good handfuls of flat leaf parsley chopped
  • salt & pepper
  • Freshly Grated Parmigiano or Romano Cheese optional


  • Heat the oil in a large stockpot.
  • Add the onion, carrot, and celery and cook until soft.
  • Add the garlic and cook another minute.
  • Combine the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) and chopped tomatoes, and bring to a boil.
  • Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot.
  • Bring to a boil and then cover and lower the heat to the lowest setting. Let simmer for 1- 2 hours (stirring occasionally).
  • Add the pasta, chopped parsley, and seasonings.
  • Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
  • Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.
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