Some of the most interesting recipes come from our readers. This one, from Lorraine B. seems to have started with all the wrong ingredients, but with a few jars of Randall Beans as a foundation the end result was just right.

I found the recipe for Randall Bean Pasta Fagoli Soup and it looked delicious and easy. I am all about easy so I was excited to give it a try. When I got home I discovered the only ingredients from the original list which I actually had were a few wilted stalks of celery and two jars of Randall beans. Still craving the soup, I improvised making the following substitutions:

  • Kale for spinach
  • Fresh and diced tomatoes along with chick broth for the tomato broth
  • Swiss cheese and Havarti instead of Parmesan.

I also added one green pepper, two carrots and fresh basil and sage. With these creative substitutions the result was a hearty, tasty soup which I am going to look forward to making again. If you decided to try it out and you are missing an ingredient or two, don’t worry, just substitute something you do have. I am sure it will be delicious too.


Pasta Fagoli Soup with Kale

Pasta Fagoli Soup with Kale


  • 2 teaspoons oil
  • 2 teaspoons of minced garlic
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 3 – 5 large stalks of kale
  • 1 large fresh basil leaf – chopped finely
  • 3 sage leaves – chopped finely
  • 1 green pepper
  • 2 tomatoes quartered
  • 2 cans of diced tomatoes
  • 16 ounces of chicken broth
  • 2 large carrots sliced thin
  • 2 2/3 cups Randall Great Northern Beans, (do not drain or rinse)
  • salt (to taste)
  • 1 cup Farfalla
  • 4 slices of Swiss cheese
  • 4 slices of Havarti chees


  1. Heat oil in a 5-quart pot and sauté basil, sage, garlic, onion, and kale for 5 minutes, or until onion is softened.
  2. Add green pepper, celery and fresh tomatoes and continue to sauté for another 5 minutes
  3. Added carrots canned tomatoes, beans, broth and bring to a boil bring to a boil, cover, and simmer for 10 minutes.  
  4. Add pasta, cover, and simmer until tender, 10 to 15 minutes.
  5. Serve, adding cheese to taste at the table. Serves 10 – 12  as a soup or 6 - 8 as a main course.
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