Menu Enter a recipe name, ingredient, keyword...

Pasta Fajioli


another of my mom's favorite soup recipes

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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.

You'll also love

Review this recipe

Ravioli Alfredo with Shrimp Chickpea Soup with Moghrabieh (Lebanese Couscous)