Quick Pasta Fagioli

Recipe by Judith N.
READY IN: 51mins




  • Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned.
  • Remove garlic and discard.
  • (I prefer to use chopped garlic and leave it in after browning).
  • Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes.
  • Add rosemary and tomato paste.
  • Add beans with their liquid, chicken broth and water.
  • Simmer uncovered, 2 minutes.
  • Add pasta, stirring to distribute ingredients evenly.
  • Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender.
  • (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes).
  • Remove pan from heat.
  • Let stand, covered 10 minutes.
  • Add salt, if necessary.
  • Combine cheese and parsley in small serving bowl.
  • Stir vinegar into soup, and ladle into warmed soup bowls.
  • Serve with cheese-parsley mixture.
  • *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse.
  • Plus it's a real time-saver!
  • MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole.
  • Microwave, uncovered, at full power for 2 minutes.
  • Remove garlic, add carrot, onion and celery.
  • Microwave, uncovered, for 3 minutes.
  • Add rosemary, tomato paste, undrained beans, chicken broth and water.
  • Cover.
  • Microwave at full power for 14 to 16 minutes or until boiling.
  • Stir in pasta.
  • Cover.
  • Microwave at half power for 12 minutes.
  • Stir in vinegar.
  • Add salt, if necessary.
  • Let stand, covered, 10 minutes.
  • Serve with the cheese and parsley mixture.