Dinner Left-Overs Remade: Paste E Fagioli

Remember the $5 Dinner: Cheesy Pasta with Kielbasa I made the other day? I had lots of left-overs, so I decided to remake them into some yummy Paste E Fagioli soup last night. It didn’t take long to make at all, and it was a real hit with the menfolk. 🙂

Here’s the recipe:*


2 cans Great Northern or Cannellini beans, rinsed and drained (can use one can kidney beans instead)

1 large Vidalia onion

1/4 c. Olive Oil

2 Stalks Celery, sliced

4 Cloves Garlic, miced

1/2 c. fresh Parsley, chopped (or 1 T dried)

1/4 c. fresh Basil leaves, chopped (or 2 t. dried)

8 c. Vegetable broth

1 can tomato paste

1 c. water

Salt and Pepper to taste

left-over Cheesy Paste w/ Kielbasa

1/2 c. Parmesan Cheese, divided



Saute celery and onion 5 minutes.

Add garlic, parsley and basil, and cook another 8-10 minutes.

Stir in broth, beans, tomato paste, and water. Bring to a boil over high heat, then reduce heat, cover, and simmer for 30 minutes or until celery is tender.

Stir in left-over Paste w/ Kielbasa (or regular, uncooked paste if you don’t have the left-overs). I used my kitchen shears to quickly cut my left-over pasta in half for the soup.

Heat through, about 2-3 minutes. If soup seems too thick, add a little extra water or vegetable broth.

Stir in 1/4 c. cheese.

Top with additional Parmesan cheese if desired.

*This was easily a $5 dinner. Recipe adapted from the cookbook, Great Taste No Pain: 112 of the Most Delicious, Delectable, Scrumptious, Yummy and Healthy Recipes.

As you can see, I threw in a few peas from my freezer I wanted to use.

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