Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

"This traditional pasta and white bean soup is an Italian classic. Be sure to cook the pasta until just al dente. Keeping it a bit chewy or "toothsome" insures it maintains a low glycemic index (description courtsey of Dr. Weil's Optimal Eating Plan)." This is from the wonderful recipe collection of Dr. Weil. I highly recommend all of this dishes but especially this classic!

Ingredients Nutrition


  1. Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
  2. In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
  3. Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
  4. Raise heat to high, add the pasta, and cook until al dente.
  5. Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.


Most Helpful

Oh, wow... I have been looking for a recipe that sounds like the Pasta Fagioli they had in Naples, It, when I was stationed there. Thanks so much! This sounds like it will be just the one. Will edit my review when I make the soup. I LOVED Pasta Fagioli.

ShellyOB April 18, 2014

I only soaked my beans for about 2 hours and did a parboil for about another 2 hours drained them and they turned out tender . I also used a whole sprig of fresh rosemary and no parsley I was out of it While they rest was simmering before adding the pasta I kept thinkng this is going to be bland and was thinking what can I add. Well was I wrong LOL I did a taste test and WOW so much flavour from something as simple as beans, onion and garlic. I did use chicken stock instead of veggie but only about 4 cups with another 1 cup of water during cooking added. I used pasta shells. This is an awesome soup and very inexpensive. A definite keeper especially since my DH ate TWO servings LOL I have a similar recipe in one of my cookbooks and was reluctant to try it . What a mistake LOL So yummy and a great snowy cold night meal I made this for the "My 3 Chefs" contest fall 2008. Thanks for posting

wicked cook 46 November 20, 2008

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