Authentic pasta e fagioli soup

Recipe credit:


3 cans cannellini beans

1/4 cup extra virgin olive oil

1 small onion, chopped

3 cloves garlic, diced

2 tsp minced fresh rosemary

3 cups beef broth

3 cups chicken broth

1 cup crushed tomatoes

1-3/4 cups small pasta shells, uncooked

1-1/2 tsp.  salt

crushed red pepper flakes (optional)

parmesan cheese (optional)



  1. Drain 1 can of beans, and set aside.
  2. In a large pot, heat olive oil. Add onion and saute until onions are translucent. Add garlic and rosemary and saute.
  3. Transfer vegetables to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
  4. Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
  5. Once boiling, add the pasta and cook until al dente.
  6. Once the pasta is cooked, remove from heat.
  7. Serve, topped with red pepper flakes and parmesan cheese.

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