Pasta E Fagiole is one of those few soups that can be both perfect for a cold winter day or as a light Spring/summer meal. Serve it as a hearty stew or lighten it up with a little more broth. This is as good a reason as any to have a few cans of canneli beans, plum tomatoes, and a box or two of pasta in the pantry. If you have some home made chicken stock in the fridge or freezer all the better.


1 15 oz can canneli beans

1 16 oz can whole peeled plum tomatoes

1 quart chicken stock

1 medium onion,diced

1stalk celery,diced

4 cloves garlic.minced

4 large basil leaves, cut into narrow strips(chiffonade)

1/2 tsp fresh oregano, diced

1 cup tubetti or ditalini

2 Tbsp olive oil



Cook the pasta in boiling salted water till al dente, drain and set aside.

Saute onions ,garlic and celery till just soft


Bring stock to a boil and reduce heat to a simmer, Add sauteed onions, garlic,Oregano and celery. Using your hands break up the tomatoes into the pot. simmer 2 minutes. Add beans simmer 2 minutes. Add pasta and basil simmer 2 minutes and then serve. Top with grated Parmesan cheese.

This soup can be made well in advance but you may wish to keep the pasta seperate and add when you have heated up the stock other wise the pasta will continue to absorb liquid and become soft and swollen.