Pasta fagioli soup

Pasta Fagioli Soup



2 cups mixed beans from a can, drained,
2 litres chicken stock or base,
1/2 cup diced carrot,
1/2 cup diced celery,
1 cup tomato sauce,
1/2 cup chopped onion,
1 tbsp. chopped garlic,
1/2 cup diced yellow bell peppers,
3 tbsp. extra virgin olive oil,
1 tsp. chopped fresh mint,
salt and pepper to taste,
1/2 cup small seashell noodles or rotini,
2 oz. salami cut to strips.


1. In a large saucepan, heat the oil and saute the vegetables and salami until the onion is soft.

2. Add the chicken stock, the tomato sauce and the beans.

3. Season to taste and bring to a boil.

4. Cook until the vegetables are soft and add the noodles.

5. Cook for 7-8 minutes more, until the noodles are cooked, and serve with fresh mint and freshly grated Parmesan cheese on top.

Tip: If the pasta fagioli soup is not to be served immediately, it is better to cook the noodles separately and to add them at the time of serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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