I'm not Italian, but this has become my favorite comfort food!


  • 1/2 lb navy beans
  • 6 cups chicken broth
  • 2 garlic cloves, minced
  • 1/4 c olive oil
  • salt and pepper
  • 1 clove garlic, minced
  • pinch basil
  • pinch mint
  • oregano
  • 3 T olive oil
  • 1 8 oz can tomatoes
  • salt and pepper
  • 1/2 lb cooked elbow macaroni
  • freshly grated Parmesan cheese


Wash beans. Add to chicken broth in large pot. Add garlic, oil and salt. Cook until beans are tender.

Saute garlic and seasonings in olive oil over low heat until golden brown. Add tomatoes and a pinch more of each seasoning. Add salt and pepper to taste. Simmer, uncovered, on low heat, for 10 minutes.

When beans are tender, add drained pasta and tomato sauce to pot. Simmer 10-15 minutes. Ladle into large soup bowls and sprinkle with Parmesan cheese. Serve immediately or pasta will absorb the liquid.

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Submitted 6/13/05.
Source: The Northend Italian Cookbook
Submitted By: Joy B.
Pasta e Fagioli