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Pasta Fagiolle Soup - Pasta e Fagioli
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This recipe doesn't contain ground beef, but I don't think that the Olive Garden recipe does either.

Erin M.


  • 3/4 tsp (4 ml). olive oil
  • 2/3 cup (150 ml) canned crushed tomatoes
  • 2 cloves garlic, minced
  • 1 Tbsp (15 ml). plus 1 tsp (5 ml). rosemary, crumbled
  • 2-2/3 cups (625 ml) vegetable or chicken stock
  • 1-1/4 lbs (.6 kg). canned white kidney beans, drained and rinsed
  • 3 oz (84 grm). rotini pasta or fusilli
  • 1/2 lb (.2 kg). zucchini, cut into 1/2 in. pieces
  • 1 Tbsp (15 ml). plus 1 tsp (5 ml). grated Parmesan cheese
  • Heat oil in heavy non-reactive saucepan over medium heat.
  • Add tomatoes, garlic and rosemary.
  • Simmer 5 min, stirring occasionally.
  • Add 2 cups (475 ml) of stock.
  • Combine remaining stock with 2/3 cup (150 ml) kidney beans in a blender and puree.
  • Transfer puree to tomato mixture.
  • Bring to a boil.
  • Reduce heat to low and simmer 10 minutes.
  • Add pasta and zucchini.
  • Cook 10 to 12 minutes or until pasta is al dente.
  • Season with salt and pepper to taste.
  • Serve with parmesan.

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