• Cooking Time: 60
  • Servings:
  • Preparation Time: 30 to 40


Many chefs have a version of a Fagioli soup. Here's my savory rendition with fresh herbs, white wine, homemade chicken stock, and topped off with fresh baked chili chive croutons.

Plus, a wine taste test...It's Zin, versus a red blend and chardonnay. Visit my blog to see which one is perfect pairing for this soup! And to see how to make these crunchy homemade croutons! Forget the crackers :)


  • 1 tablespoon olive oil
  • 1 teaspoon dried purple basil
  • 1 teaspoon dried Italian oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 5 stalks celery, chopped
  • 1 onion, chopped
  • 2 pinches of salt, or to taste
  • 1/2 cup Chardonnay (or other dry white wine)
  • 1 cup homemade chicken stock (or canned)
  • 2 cans Italian style tomatoes (or 1- 28 ounce can of San Marzano)
  • 1 - 8 ounce can of tomato sauce
  • 1/4 teaspoon sugar
  • 1 cup uncooked multigrain spiral pasta (you can use white but cook time may be less)
  • 1 - 15 ounce can cannellini beans, with liquid


  • Heat olive oil in a large saucepan over medium heat.
  • Add herbs and pepper.
  • Stir continuously to release oils. It only takes about 30 to 60 seconds. Be careful not to let them burn.
  • Toss in vegetables.
  • Then salt.
  • Once they are tender and translucent pour wine in.
  • Allow to deglaze for 3 or 4 minutes.
  • Dump in stock and stir until it dissolves to a smooth consistency (if using canned just cook for 2 or 3 minutes.)
  • Stir in tomatoes and sauce.
  • Then sprinkle with sugar.
  • Simmer this on low for about 20 minutes.
  • Add pasta and cook approximately 10 minutes, until pasta is tender.
  • Add undrained beans and mix well.
  • Heat through.
  • Serve with fresh grated Parmesan or Romano cheese.
  • You can also include fresh basil leaves for a garnish if you have any.

Categories: Soup 
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