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Recipe October 2025

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Pasta E Fagioli Soup

Recipe, Courtesy of Patricia Bolger

What could possibly be better than a hearty bean soup as the Fall leaves are flying and all of our Summer memories turn into Fall sweaters and cool temperatures. “The Big Guy” and I love this soup and we eat it with big slabs of fresh bread to sop up all the juices. “The Big Guy” eats everything but has a great aversion to celery, cucumber, coconut and the fuzzy skins of peaches. It is always fun to put lots of celery in the soup and watch him locate and fish out all the celery pieces. We really do need new entertainment options at our house!

I often make a much larger pot of soup using all ingredients but I hold off the on the pasta. I will freeze enough for 2 hungry seniors (3 cups) in Ziplock bags. When I thaw the soup for lunch, I will add the pasta and boil until the pasta is tender but not bloated. You may think that ¼ cup of olive oil is way too much, but it is just the right amount as it keeps the vegetable colours bright and crisp.

Enjoy cooking!

Ingredients:

1/4 cup olive oil

1 large onion, chopped

2 garlic cloves, minced

1 green pepper, chopped

½ cup celery, chopped

1 cup carrots, chopped

1 can Italian tomatoes

¼ cup fresh parsley, chopped

1 tsp dried basil

4 cups beef broth, maybe Campbell’s Beef Broth

1 cup small macaroni, elbows or shells

1 can red kidney beans, Cannellini or Romano beans

Pinch of chili flakes

Salt

Pepper

Garnish:

Grated Parmesan Cheese

Method:

1. Heat the oil in a large pot.

2. Add all the vegetables into the hot oil, stir until all vegetables are coated with oil. Cook over medium heat for 4-5 minutes.

3. Add Italian tomatoes, parsley, basil, beef broth and water.

4. Bring to a boil then turn down to a simmer (low and slow bubble) for 20 minutes.

5. Increase the temperature again and add the pasta cooking it until tender. Add the beans, salt, pepper and chili flakes for the last 5 minutes.

6. Serve this soup sprinkled with grated parmesan on top and big slabs of fresh bread.