Pasta Fagioli

This is a wonderful healthy soup.  Several years ago my mother and I started taking cooking classes at the Floyd County Hospital and this was a soup that Sally Nehoff (Hospital Nutritionist) fixed for her family and shared with her class.  Since then, I  fix this at least once a month all winter . I modify the recipe some using our home canned tomatoes and our  fresh basil. I also cheat sometimes when in a hurry and use canned beans that I  have rinsed.  It’s quick, easy and great !  ENJOY !!


  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 ½ cups chicken broth
  • 3 ½ cups cooked dried beans
  • 3 cups canned tomatoes
  • 1 Tbsp dried basil
  • 2 cups cooked small shell pasta
  • Fresh ground pepper to taste
  • Salt to taste
  • 6 Tbsp Parmesan cheese


In large pan over medium heat, sauté onion and garlic until onions are transparent. Add broth, beans, tomatoes, basil, pasta, salt and pepper.  Cover and heat to serving temperature.  Before serving, sprinkle 2 tbsp Parmesan cheese into each bowl of soup.

Makes 6 servings                   Calories:  311

Serving size:  1 ½ cups   Fat:  4 grams

Serving suggestion  – serve with a crusty bread and tossed salad.

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