Recipes // Soups // Pasta Fagioli With Quinoa & White Beans

Pasta Fagioli With Quinoa & White Beans


By Mee Tracy McCormick

Serves about 6 to 8 bowls


  • 3 tablespoons of olive oil
  • 6 cloves of crushed garlic (you can do less or more but I love GARLIC)
  • 4 cups of tomato sauce (two 15 ounce cans of tomato sauce)
  • 1 cup of water
  • 1 cup of cooked cannellini beans (navy beans or white beans)
  • 1½ cups of cooked quinoa or cooked gluten free elbow pasta
  • 2 cups of sauté kale
  • 4 to 6 large basil leaves
  • 1 hand full of fresh parsley
  • 1 tablespoon of fresh oregano
  • 2 heaping tablespoons of diluted sweet white miso


  1. Heat medium to large soup pot, add olive oil then add crushed garlic.
  2. Cook the garlic for just a few minutes to soften it – do not brown the garlic.
  3. Pour in tomato sauce and water.
  4. Tie together fresh herbs with a string or you can put them in loosely and fetch them out when finished.
  5. Cook soup for about 20 minutes, long enough for flavors to blend.
  6. Add in left over white beans and quinoa (or cooked pasta).
  7. Cook for about 12 more minutes.
  8. Dilute miso paste in a ¼ cup of water and add into the soup.
  9. Serve topped with fresh parsley and basil.
  10. *once miso has been added never bring the soup to a full boil, as you will kill the probiotic cultures in the miso.
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