Southern Italian Pasta Fagioli

Southern Style Pasts FagioliSouthern Italian Pasta Fagioli

I love this lovely Italian soup because it’s hearty, but not too heavy.


2 Tablespoons Olive Oil

1/2 Cup Chopped Carrot

1/2 Cup Chopped Celery

1/2 Cup Chopped Onion

4 Minced Garlic Cloves

5 Cups Water

4 Beef Bouillon Cubes

15 Ounce Can Diced Tomatoes With Juice

3 Teaspoons Basil

1/2 Teaspoon Freshly Ground Pepper

1 Cup Uncooked Ditalini Pasta

20 Ounce Can Undrained Kidney Beans

Extra Olive Oil For Garnish

1/2 Cup Grated Parmesan Cheese

Add the olive oil to a large size soup pot and heat over a medium heat for 1 minute.  Add the carrots, celery, onions and garlic.  Cook for 12 minutes making sure to stir occasionally.  Add the water, beef bouillon, tomatoes (with juice), basil and pepper.  Bring to a boil.  Stir in the pasta and turn the heat up to a medium high.  Cook for 15 minutes.  Stir frequently to ensure that your soup doesn’t stick.  Add the beans and cook for another 5 minutes.  Remove from the heat and ladle into individual bowls.  Drizzle with olive oil and sprinkle with grated Parmesan cheese.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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