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Pasta Fagioli


1 onion chopped
2 celery stalks chopped
2 cloves garlic minced
6-8oz prosciutto/ham cubed small (leave out for healthier option)
1 can white beans (cannellini beans)
1/2 cup macaroni salad pasta OR small elbow macaroni
1 can chicken broth
3 tbsp evaporated milk OR cream OR MILK (use sparingly for healthier option)
1 small tab butter (leave out for healthier option)
1 oz olive oil
1-2 tbsp cornstarch & water
salt & pepper


There are a few versions of Pasta Fagioli, but I prefer the white, non-tomato version. My version is as light as you can get the soup without sacrificing flavor.

Start by putting the olive oil and butter in a small pot and heat. When butter has melted, add the meat and stir for a few minutes to get it brown. Add the minced onion, celery, and garlic, along with a small dash of salt and plenty of pepper. Cover and let the veggies wilt for a few minutes.

After a few minutes, add the chicken stock and bring to a boil. Then add the can of beans along with the juice in the can, bring to a boil, and lower the heat to a simmer. Add the pasta, cover, and let cook for about 5 minutes.

After 5 minutes, add the cornstarch dilluted with water to the pot to thicken the soup. Add the milk/cream, turn off the heat, cover with a lid, and let the soup sit for another 5 minutes so that the pasta soaks up some more liquid.

Be careful as to how much salt you use. The ham/prosciutto and chicken stock are already salted.

George Christidis