Pasta Fagioli

  • Yield 4 servings

This soup freezes well.


1 pound ground pork
1 small onion, chopped
1 small garlic clove, minced
2 cups chicken broth
1 can (16 ounce) white beans, navy beans or Great Northern beans
1 can (14 ounce) Italian-style chopped tomatoes
1/2 cup small pasta shells or macaroni
1/4 cup sherry or white wine
1/2 teaspoon crushed fennel seeds
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon salt


  1. Brown the ground pork in a large saucepan, stirring until crumbly; drain.
  2. Stir in the onion and garlic and cook until the onion is tender.
  3. Add the broth, beans, tomatoes, pasta, sherry, fennel seeds, black pepper, red pepper and salt and mix well.
  4. Bring to a boil and reduce the heat to low. Simmer for 10 to 12 minutes or until the pasta is tender, stirring occasionally.
  5. Ladle into soup bowls and serve immediately.

Recipe reprinted with permission from the Junior League of Sarasota, Simply Sarasota, Creative Casual Cuisine (the Junior League of Sarasota 2007)



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