Pasta E Fagioli Soup

I have a confession to make…I get William Sonoma catalog on the regular basis. I love to look though it, dream and drool! Well, since I can not afford even a single fork from William Somona, I have a ulterior motive. I get the catalog for the recipes and ideas. Shhhh…

A few months ago, I saw the recipe for Pasta E Ceci Soup. It looked so good, that I couldn’t pass up this recipe. I made it, according to the recipe in the catalog and I wasn’t completely happy. The soup tasted amazing but the chick peas were not as soft as I would like. It kind of ruined the soup for me.  I soaked the chick peas overnight and it did not seem to soften them enough. So, I decided to make a couple of changes in this soup and substitute canned cannelloni beans instead of chickpeas. The result could not be more satisfactory!! 
As I found out after I made this soup, Pasta E Fagioli is actually a classic recipe form Naples. Pasta e fagioli means “pasta and beans” and is one of the most internationally famous Italian dishes. Pasta e fagioli  calls for cannelloni beans! How smart am I?
As you notice, the pasta of my choice is a little unusual. I found it at my favorite store, Home Goods. I know that I keep mentioning it, but I just love it! (and no, I do not get paid for mentioning this store, I just love it). I found this heart shaped Specialita ai Sapori pasta. It’s five color, wheat, naturally colored pasta. I’ve used similar pasta before in my BLT Pasta recipe. I buy this pasta every time I find it, I can’t help myself! 

3 tbs olive oil
2 medium carrots, finely chopped
1/2 medium onion
2 large garlic cloves
1 cup of diced tomatoes
1 15-oz can of cannelloni beans
6 cups of water
1 tsp thyme
1 tsp rosemary
salt, pepper
1 1/2 cups uncooked pasta

Grated Parmesan or Romano cheese for topping

1. Heat up the oil on a pot. Add the onion and saute until fragrant.

2. Add the diced carrots and cook until carrots start to soften.

3. Add the tomatoes and saute until tomatoes give out juice.

4. Add the water, salt, pepper, thyme and rosemary. Bring to boil and lower the heat to medium. Cook for about 15 minutes.
5. Add the beans and dry pasta and cook until the  pasta is done.

6. Sprinkle cheese before serving.


* I am linking this recipe to the   Friday, Saturday and Sunday  PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?

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  1. says

    I’m gonna be looking for that pasta at the store…..looks good…I make a lot of soups..Thanks for Linking up @CountryMommaCooks….Have a wonderful weekend!

  2. says

    The soup looks delicious! Our Williams-Sonoma store has free demo classes on Saturday mornings. If you have one near, you might check it out. I like their catalog for the recipes, too!!

  3. says

    Hi Lyuba,

    Wow, you are a very talented cook/baker! All of your recipes look and sound quite delicious!!! And I LOVE to shop at Home Goods too! :)

    I love to cook and bake, and am always looking to see if I can get more creative {and also improve} my current skills so your “foodie blog” is just delightful. I will be signing up as your newest follower so I can get inspired to try new dishes. :) My blog is not a cooking blog – more about a fixer upper progress of a home that we just bought, as well as life in between {love to bake, etc.}. So if you like what you see, I would love and welcome you to follow along as well. Take care and have a splendid Sunday!


    P.S. I quite enjoyed reading about your Russian holidays – I didn’t know that New Years was your biggest one to celebrate and that it’s celebrated on the 7th! :)

  4. says

    Warm soup on a cold winter day is always great! We’re so glad you linked up to our “Strut Your Stuff Saturday”. We loved having you!! Please come back next Saturday and share more of your great recipes! -The Sisters

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