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pasta fagioli in a beige bowl and topped with basil.

Homemade Pasta Fagioli Recipe

One of my favourite recipes growing up was "bean soup" or better known as Pasta e Fagioli. This recipe is how I remember it growing up, blended making it perfect to serve picky kids on cold nights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 jar San Marzano Tomatoes strained or whole tomatoes
  • 1 can Kidney Beans red or white
  • 1 cup Pasta Noodles whatever you have around
  • 8 cups Water
  • 2 Garlic Cloves
  • 1/2 Onion
  • 1 Chicken Boullion Cube
  • 4-5 Basil Leaves
  • 1-2 tsp Red Chilli Flakes
  • 1-2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Salt

Equipment

  • 1 Large Pot
  • 1 Emersion Blender
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Begin by mincing your garlic and dicing your onion.
  2. On medium heat, add olive oil to a large pot.
  3. Once your oil is heated, add in your garlic, onions, and chilli flakes and let cook for 1-2 minutes.
  4. Add in your tomatoes, strained/rinsed beans, water, salt, basil & chicken bouillon cube.
  5. Using an emersion blender, blend your broth until smooth. Be sure not to angle your blender too much or it will splash up at you.
  6. Once blended, turn your heat up to high to bring to a boil. Once boiling, reduce back down to medium and let cook for 5 minutes. If your soup is still boiling quite a bit, reduce the heat further.
  7. Add in your noodles and cook as per the packaging instructions. Be sure to stir every couple minutes to prevent the noodles from sticking to the bottom.
  8. Once the noodles are cooked, serve with parm or Romano cheese and enjoy!