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Pasta E Fagioli Soup

Servings: 10 -12
Author: Cyndi


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 tablespoons oregano
  • 1 tablespoon salt
  • 2 stalks celery chopped
  • 1/2 cups carrots chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 2 28 ounce cans diced tomatoes, undrained
  • 4 cups low-sodium chicken stock
  • 1 tablespoon chili powder
  • 1/2 tablespoon black pepper
  • 1 15 ounce light kidney beans
  • 1 15 ounce cannellini beans
  • 1/2 cup dry small pasta
  • 5-6 Morning Star Farms Spicy Black Bean Burgers chopped into pieces


  • In a large dutch oven or stock pot, add olive oil and warm to medium high heat. Once oil is hot, add onion, bay leaves, cumin, oregano and salt. Cook until onion is translucent and tender.
  • Add celery, carrots and bell pepper and cook until tender. Add garlic and cook an additional 30 seconds.
  • Mix the tomatoes, chicken stock, chili powder, black pepper, kidney beans and cannellini beans. Bring to a simmer. Cover and cook at medium-low heat for 20 minutes.
  • While the soup is simmering, cook pasta according to the pasta package. Also cook the Morning Star Spicy Black Bean Burgers according to their box directions. Once the burgers are warmed, cut into small pieces.
  • Add the pasta and burger pieces to the soup and mix.
  • Serve and Enjoy!