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pasta e fagioli (sallye)

(2 ratings)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

This is a classic Italian soup that is good served with garlic toast or italian bread

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For pasta e fagioli (sallye)

  • 1 md
    white onion
  • 2 ribs
    celery
  • 8 oz
    matchstick carrots
  • 4 Tbsp
    extra virgin olive oil
  • 2 clove
    garlic, finely chopped
  • 2 can
    low sodium chicken broth
  • 1 can
    cannellini beans (15 oz)
  • 1 can
    diced fire roasted tomatoes (14-15 oz)
  • 1 c
    cut green beans, fresh or frozen
  • 1 c
    frozen small lima beans
  • 7 to 10 oz
    frozen whole kernel corn (optional)
  • 1 can
    hunts tomato paste (small)
  • 1 c
    ditalini pasta, uncooked (this is the little round tubular ones)
  • 2 c
    packed dark green leafy veggies (kale, escarole, chard. arugula)
  • 1/4 c
    grated romano cheese
  • salt & pepper to taste

How To Make pasta e fagioli (sallye)

  • 1
    Peel onion and quarter and place in food processor. Cut celery into 1-1/2" pieces and add to food processor. Peel garlic cloves and add to food processor. Pulse just until coarsely diced.
  • 2
    Combine onion, carrot, celery, olive oil and garlic in large non-stick saucepan. Cover and cook over low heat about 10 minutes until vegetables are tender but not brown
  • 3
    Stir in broth, cannellini beans, tomato paste, and tomatoes with liquid. Cover and cook about 15 minutes until flavors are blended
  • 4
    Add pasta, corn, green beans, lima beans and escarole to mixture. Cook uncovered 10-12 minutes or until vegetables are very tender and mixture is thick Add salt and pepper to taste Blend in cheese and serve with a sprinkle of grated cheese on top
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