Quick Pasta e Fagioli Soup

This simple and quick version of Pasta e Fagioli Soup is perfect to warm you up on a chilly evening. I love to pair it with a Ham & Cheese Braid. for a version of Tomato Soup with Grilled Cheese.

You can turn this into a freezer meal by doubling the recipe. My tip is to slightly undercook the pasta to al dente if you want to freeze it so the pasta doesn't get mushy when reheating it. I adapted it from a recipe over at: hormonal-imbalances.com.

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Quick Pasta e Fagioli Soup

1 Tablespoon Olive Oil
1 1/2 cups frozen Mirepoix Soup base mix (a mixture of onions, celery & carrots)
3 cloves garlic minced
1-2 zucchini peeled and chopped (ok you don't have to peel it)
2 (15 oz.) cans Cannelloni or great northern beans drained
1 (15 oz) can  crushed tomatoes
1 Tablespoon Italian Seasoning
1 (32 oz) can chicken broth
1 cup water
6 oz. dry Ditalini pasta or other small pasta (I used mini shells 1/2 box of a 12 oz box)
grated Parmesan cheese

Directions:In a large Sauce pan, saute garlic and Mirepoix mix over medium heat for about 2-3 minutes.
Add in zucchhini and cook 5-7 minutes stirring often till carrots are slightly softened.

Stir in beans and crushed tomatoes

Ladle out 1 1/2 -2 cups of mixture and blend in food processor or blender till smooth.

Return blended mixture to soup pot.

Stir in the chicken broth, Italian seasoning and water.

Let summer 20 minutes stirring occasionally.
Add Pasta and cook until pasta is al dente approx. 7-10 minutes. Stirring every few minutes to keep pasta from sticking.

Add extra water or chicken broth if needed to soup if needed/desired depending on pasta absorption.
Serve warm with a sprinkling of Parmesan cheese

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