You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Pasta e Fagioli by


1 1/2 cups dried navy beans or great northern
6 cups water 1 tsp. Baking soda 1 Tbls. Olive oil
1 lg. Onion, chopped
1 clove garlic, minced
2 Tbls. Olive oil
1 can stewed or diced tomatoes
1/2 dried rosemary ( pulverized) or a sprig of fresh
1/4 tsp. Pepper
3 cups of water
1 lg. Chicken bouillon cube
1/2 lb. small pasta (ditalini or tubettini)


Cook beans until tender. Pressure cook if possible, 30-40 minutes. ( to save time)

Meanwhile, sauté onion and garlic until tender.

When beans are cooked add onions , tomatoes, rosemary and pepper. Simmer 10 minutes.

Add the 3 cups if water and chicken cube (or 3 cups chicken broth). Simmer 10 minutes.

Add dried pasta and simmer until almost tender. Add more water if desired. Soup will thicken as it sits. Serve with grated cheese, crusty bread and a salad!

Back to Top