Pasta Fasul

This is my trusty go-to soup whenever I’m feeling a bit under the weather. It’s a simple and mild flavored soup that always hits the spot.

Pasta Fasul essentially means “pasta and beans”. It originated as an Italian peasant dish known for it’s simplicity and inexpensive ingredients. While there’s a variety of ways to prepare it, this is my favorite, the way I’ve been making it and enjoying it for years.

Pasta Fasul

Course: Main Course
Author: The Mill Town Kitchen


  • 1/2 White Onion (finely diced)
  • 1 Carrot (thinly sliced)
  • 1 bunch Celery (thinly sliced, leaves reserved)
  • 1 pkg Fresh Poultry Herbs (rosemary, sage and thyme)
  • 1 can Cannellini Beans (drained and rinsed)
  • 32 oz Chicken Stock
  • 1/2 box Small Shaped Pasta (elbows, ditalini, small shells)


Cook your pasta in heavily salted water, according to the package directions.  Drain and reserve.
  • Coat the bottom of a large stock pot or dutch oven with olive oil
  • Using medium heat, saute your chopped onion, sliced celery and carrots, until slightly softened (make sure you season your veg with salt/pepper)
  • Pour in your chicken stock
  • Add in your fresh poultry herbs
  • Simmer until veg is cooked through (about 15 min)
  • Once done, add your rinsed and drained beans along with your celery leaves to the soup (the beans don’t need to cook, they will warm through in the hot soup)
  • Taste for seasonings and add additional salt as needed
Place some of your cooked pasta into a bowl.  Spoon your soup over the pasta and top with even more fresh celery leaves.
When storing any leftovers, keep your pasta separate.  If you add or cook your pasta with the soup, the pasta will bloat and become overdone and mushy. 
When reheating your soup, add your desired amount of soup into a stockpot and warm through, adding your cooked pasta in just before serving.

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