Pasta, beans, and soup are all classic ways to warm up when the weather outside gets frightful. We wanted to bring them all together for our great Randall Beans fans with this recipe for a delicious pasta fagioli. A traditional pleaser to even the pickiest of families and friends, the recipe is a cinch to whip up for lunch or dinner.

Our Great Northern Beans make up the backbone of this recipe, providing a good source of fiber and protein while picking up the Italian flavorings from tomato, garlic, and spices. Pasta fagioli is extremely customizable for your and your family’s tastes. Though you can use any type of pasta, we recommend elbow macaroni for texture or whole wheat shells for added nutritious value. Substitute lettuce for spinach for a lighter take on the dish, or add even more veggies to the mix with leeks or carrots. No matter what spin you put on it, it’s sure to warm you up during the winter months.


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Pasta Fagioli Soup


  • 2 teaspoons oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 6 cups tomato broth or equal parts tomato juice and water
  • 1 1/8 cups Randall Great Northern Beans, drained and rinsed
  • salt (to taste)
  • 1 cup small whole wheat shells or macaroni
  • 5 cups shredded spinach or lettuce
  • Grated Parmesan cheese


  1. Heat oil in a 5-quart pot and sauté garlic, onion, and celery for 5 minutes, or until onion is softened.
  2. Add broth and Randall Beans, bring to a boil, cover, and simmer for 10 minutes. If beans are not tender, cook until they are. Add salt as needed. 
  3. Add pasta, cover, and simmer until tender, 10 to 15 minutes.
  4. Add greens, cover and cook for 5 minutes.
  5. Serve, adding cheese to taste at the table. Serves 8 as a soup or 4 as a main course.