Pasta e Fagiole Soup

Pasta e Fagiole Soup

A delightfully simple yet hearty vegetarian soup, made even better when topped with charred bread and plenty of parmesan. 

by Matthew Mancuso


1 onion, medium diced

1/2 tsp chili flakes

1-2 tbsp tomato paste

1/4 cup white wine

3 garlic cloves, whole

3 sprigs of thyme

1 sprig oregano

2 cans white beans, drained and rinsed

5 cups chicken stock

2 parmesan rinds, optional

1/4lb ditalini pasta, pre cooked

2 tbsp Sizzle

Drizzle for topping


Active Time: 20 minutes

Full Time: 1 hour

Serves 4

Begin by sweating out the onions in Sizzle over medium heat until they become translucent.


Add in the pepper flakes, adjust this according to your own taste, and be sure to take a step back as the initial few seconds will give off a spicy aroma.


Next add the tomato paste, more or less depending how sweet you like it, and roast this off so the onions begin to caramelize.


After a few minutes, deglaze with the white wine and add in the cloves and the herbs, cook on medium low for a few minutes.


Add the drained beans and stir, followed by the chicken stock and the cheese rinds. These rinds add such a depth of creaminess with a mild saltiness.


Allow this to cook over medium low for no less than 40 minutes but no more than an hour.


Once your soup is done, remove the herbs and rinds and add the ditalini pasta. Serve over nice charred bread and top with parm and Drizzle!