Pasta e Fagioli

Prep Time

1 hour. Makes 3 qt..
Pasta e Fagioli


  • ¼ c. Olive Oil
  • ½ c. Markon Yellow Onion, chopped
  • ½ c. Markon Carrots, peeled, finely chopped
  • ¼ c. Markon Celery, finely chopped
  • 3 Tbsp. Garlic, fresh, finely chopped
  • 6 oz. Tomato Paste
  • 4 c. Vegetable or Chicken Stock
  • 28 oz. Crushed Tomatoes (can)
  • 2 c. Water
  • 2 ct. Trade East Bay Leaves
  • 1 Tbsp. Trade East Dried Oregano
  • ½ tsp. Peperoncino (red pepper flakes)
  • to taste Red Pepper Flakes
  • 30 oz. Cannellini Beans (2-15 oz cans, drained)
  • ½ c. Italian Flat Leaf Parsley, finely chopped
  • 6-8 leaves Markon Fresh Basil, bruised
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 5-6 oz. dry Ditalini Pasta, cooked, drained, cooled
  • garnish Romano Cheese
  • garnish Olive Oil

Recipe Preparation


  1. Warm the olive oil over medium heat in a large Dutch oven or soup pot. 
  2. Add the chopped onion, carrot, and celery.  
  3. Cook, stirring often, until the vegetables have softened and the onions are turning translucent (about 6-10 minutes).
  4. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add the tomato paste and cook the tomatoes with the vegetables (5 minutes). 
  5. Add the stock, crushed tomatoes, water, bay leaves, oregano and peperoncino.                   
  6. Adjust heat to medium-high and bring the mixture to a simmer. 
  7. Simmer gently for 10 minutes, stirring occasionally.               
  8. Add the beans and continue cooking for about 20 minutes on a low simmer.  
  9. Turn off the heat, remove the bay leaves and discard. 
  10. Stir in the parsley, basil, salt and pepper to taste. 
  11. Place about ½ c. of the cooked pasta into a warmed soup bowl.
  12. Ladle the hot soup over the pasta. 
  13. Garnish the top with grated Romano cheese and a drizzle of olive oil. 
  14. Serve with fresh Italian bread for dipping.  

Nutrition Information (per serving)