Mom’s Pasta E Fagioli Soup

Mom’s Pasta E Fagioli Soup

Valarie Young


  • I cup ditalini pasta
  • 1-2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 3 carrots, peeled and diced
  • 2 stalks celery, chopped
  • 1 red pepper, chopped
  • 3 cups vegetable broth
  • 1 cup water
  • 1 15 oz. tomato sauce
  • 1 15 oz. diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • Salt and Pepper to taste
  • 1 15 oz. can red kidney beans, drained and rinsed
  • 1 15 oz. can cannellini beans or Great Northern beans, drained and rinsed


  1. In a large pot of boiling salted water, cook pasta al dente; drain well.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir in garlic, onion, carrots, red pepper, and celery. Cook stirring occasionally, until tender, about 3-4 minutes.
  3. Whisk in vegetable broth, water, tomato sauce, diced tomatoes, basil, oregano, thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
  4. Stir in pasta and beans until heated through.
  5. Serve immediately.


  1. If you do not have all the different herbs use 1 tablespoon Italian Herbs Seasoning.
  2. For a special treat use one package of Beyond Beef Italian Sausage to the soup. Cook according to package and chop into pieces, add to soup when you add the pasta and beans.