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Pasta e Fagioli

October 8, 2012

Another meal for #MeatlessMonday which I think I am truly embracing (good for the heart and budget too).  I know it is still really hot here in South Florida but sometimes you just want something that is nourishing, comforting and really delicious.  I have been thinking about this soup for a few weeks and could not wait any longer.  I made the red beans last night so it was pretty easy to put together today.  But those canned red kidney beans will never fail you either.  It was everything I was craving and satisfying for dinner with a fresh green salad.


Pasta e Fagioli


  • 2 T. Olive Oil
  • 1 T. Unsalted Butter
  • 1 Bay Leaf
  • 1 Med. Onion (diced)
  • 1 Stalk Celery (diced)
  • 1/4 Red Bell Pepper (diced)
  • 1 t. Minced Garlic
  • 5 1/2 C. Chicken Stock
  • 2 Cans (14.5) Red Kidney Beans (drained and rinsed)*
  • 3/4 C. Elbow Macaroni
  • Salt and Fresh Ground Black Pepper**
  • Pinch of Red Pepper Flakes (optional)
  • 1/3 C. Freshly Grated Parmesan Cheese (optional
  • Handful of Fresh Chives (snipped for garnish)

* I usually use dried red kidney beans (make the night before) / But it is still summer here

** Be careful with the salt if you are using Parmesan Cheese


  1. Heat the butter and olive oil over medium heat; add the onion, celery, bell pepper, bay leaf and garlic and saute for about 4 minutes (onions and celery will be tender)
  2. Add the stock and beans; cover and bring to a boil over high heat; lower to a simmer and cook for about 10 minutes (remove the bay leaf)
  3. Remove 1 C. of the bean mixture and set aside to cool
  4. Add the macaroni to the pot and boil with lid on about 7 minutes
  5. While macaroni is cooking; puree the bean mixture in a food processor or use hand blender
  6. When macaroni is ready; add the pureed beans back into the soup and combine thoroughly
  7. Season with black pepper and red pepper flakes and heat thoroughly
  8. Serve in warmed bowls and garnish with cheese and chives (optional)





Serves 6-8

Recipe adapted from

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