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

Pasta e Fagioli


Creamy, blended beans with pasta.

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


  • 1-1/2 cup dried red kidney beans, washed
  • 2 quarts water
  • 2 large carrots, scraped & chopped
  • 1 large onion, chopped
  • 1 large stalk celery, sliced
  • 1 bay leaf
  • pinch of basil
  • pinch of rosemary, crushed
  • 4 cloves garlic, sliced thin
  • 1 tablespoon olive oil
  • 4 tablespoons tomato paste
  • salt & pepper to taste
  • 6 ounces Fettucine egg noodles
  • grated Parmesan cheese for garnish


Servings 6


Step 1

1. Boil beans in water for 1/2 hour.

2. Add carrots, onions, celery, herbs, and olive oil. Simmer for at least another 1/2 hour, or until beans are very tender.

3. Ladle half the beans and vegetables into blender with some broth and blend to a puree. Return the puree to the soup and stir in the tomato paste. Heat through.

4. Season with salt and pepper. Twenty minutes before serving, add the noodles, as well as a little water if soup seems too thick. Cook until noodles are al dente.

5. Garnish with Parmesan cheese and pepper.


You'll also love

Review this recipe

Pasta Alla Cacio e Pepe Tomato Arugula Pasta w/ Bread Crumbs