Signature Dish of Kendall F. Stratton III (K3)

Pasta Fagioli

1 Cup of Diced Celery
1 Cup of Diced Onions
2 Cups of Diced ham
3 Tablespoons of Olive Oil
2 Tablespoons of Chopped Garlic
2 14-oz Cans of Cannellini (White Kidney) Beans
1-1/2 Cups of your favorite Marinara (meatless) Sauce
4 Cups of Low-Fat, Low Sodium Chicken Stock
1-1/2 Tablespoons of Dry Oregano
2 Teaspoons of Dry Basil
1 Teaspoon of Crushed Red Pepper
2 Teaspoons of Dry Parsley
Salt & Pepper to Taste
2 Cups of uncooked Ditalini (or any small soup pasta)


Cook the Pasta 1/2 way then drain it and rinse with cool water. Set it aside.

Add the Olive Oil, Celery, Onions, Ham and Garlic to the pot.

Sauté over high heat (stirring constantly) for about 5 minutes, but don't let anything brown.

Add the beans (juice and all).

Add the Chicken Stock, Marinara Sauce and the herbs & spices. Bring to a boil and then reduce heat and Simmer on low for 10 minutes.

Add the 1/2 cooked pasta and let simmer for 5 more minutes.

Serve it with Italian or French Bread and *real* Butter.

Note: Only add the pasta to the pot of soup if you plan on eating all of the soup. Otherwise, add a little bit of pasta to each serving bowl and top with soup and chill the remaining soup & pasta separately so that the pasta doesn't overcook.

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