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Pasta Fagioli Soup

Submitted by Whitney Kemp.

For a dinner that practically makes itself, with just a few additional fresh ingredients. A warm pot of soup that will satisfy the heartiest of appetites and it will give you the one thing everyone could use more of — free time!


  • 2 Tbsp. olive oil
  • 1 large carrot, thinly sliced (about 1 cup)
  • 2 stalks celery, diced
  • 2 28-oz. cans Italian tomatoes, chopped
  • 1 qt. chicken stock
  • 6 oz. ham, chopped
  • 1 Pasta Fagioli Soup Mix
  • 1 quart chicken stock
  • 2 28-oz. cans Italian tomatoes
  • Bottle of good olive oil
  • Package of country ham (this will keep at room temperature long enough for gift-giving)
  • Wedge of good Parmesan cheese (also keeps at room temperature)
  • Loaf of crusty bread

Soup Mix Ingredients

  • 2½ tsp. dried minced garlic
  • 2 tsp. dried Italian seasoning
  • 1 tsp. salt
  • ¼tsp. crushed red pepper
  • â…“ cup dried chopped onion
  • 2 bay leaves
  • ¾ cup dried dark red kidney beans
  • ¾ cup pinto beans
  • ¾ cup dried northern beans
  • ¾ cup dried red beans


Heat olive oil in a large pot and sauté carrots and celery for about 5 minutes. Add the tomatoes (with juice), chicken stock, and bean soup mix, reserving the pasta for later. Bring soup to a boil for 2 minutes, then reduce to a simmer and partially cover for 2-3 hours or until the beans are tender. Add the pasta and ham and cook an additional 7 minutes or until pasta is al dente, or cooked just long enough to be firm rather than soft.

Serve the soup garnished with fresh Parmesan cheese, a drizzle of good olive oil and two slices of crusty bread.