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Foodie Friday Recipes

Homemade Pasta Fagioli Soup

by Desiree D’Amico, RDN


  • Ditalini noodles no. 40
  • 15 oz can of cannellini noodles
  • 3-4 garlic cloves
  • 15oz can of crushed tomatoes
  • 2 white onions
  • 4 celery stalks
  • 1/4 cup of parmesan cheese, more to taste
  • 1 TBSP italian seasoning
  • 1/2 tsp of red pepper flake


  1. Cut the white onions in half, take one of the halves and dice it up, leave the others as they are.
  2. Chop up the celery & garlic.
  3. Over medium/low heat add in oil, Italian seasoning, red pepper flakes & garlic.
  4. Stir until fragrant, then add in the chopped celery & onion
  5. Saute until soft, ~3-4 minutes.
  6. Next, add the can of crushed tomatoes and the onions. Using the tomatoes’ can, fill it up 1/4 with water and add in. Bring to a slow boil.
  7. Add in 1/4 cup of parmesan and the drained can of cannellini beans, slow boil and add in more parmesan to taste.
  8. Preseason as preferred and cook on low for about an hour
  9. While this is simmering, heat up water and cook pasta per directions on box.
  10. Add pasta to bowl and top with soup, keep them separate when storing.


Bowl of Pasta Fagioli soup