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Pasta Fajioli


another of my mom's favorite soup recipes

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  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 can (19 oz) white kidney beans, undrained
  • 1 can red kidney beans, drained and rinsed
  • 4 c Knorr vegetable broth
  • 2 c diced canned tomatoes, undrained
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 c pasta shells
  • 1/4 c chopped parsley
  • 2 tbsp chopped basil
  • 1/2 lb ground beef. cooked, drained and rinsed


Servings 6


Step 1

Heat oil in a large saucepan or Dutch oven. Add garlic, onion, carrot, and celery and cook over medium heat, stirring occasionally for 7-10 minutes.

Dump can of white kidney beans, including the liquid, into a bowl. With a potato masher, partially mash the beans, add to the saucepan along with the drained kidney beans, broth, tomatoes, salt, pepper and meat, if using. Bring to a boil over high heat, add the pasta, parsley and basil and cook for 8-10 minutes or until the pasta is tender but not mushy. Serve immediately with grated parmesan cheese.

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