If you made the lamb shanks and beans from yesterday’s post you can use the reserved liquid, which I’m sure you refrigerated overnight, to make Pasta Fagioli. If not you can use any kind of broth you have on hand. This soup can be made entirely in the Global Sun Oven if you’re going to eat it right away, if not you may have to do the final step – cooking the pasta in the soup – on the stove to keep the pasta from getting soggy.

Pasta e Fagioli


2 tablespoons olive oil

1 leek, white and light green parts only, halved lengthwise and thinly sliced

1 clove garlic, minced

1 carrot, finely chopped

1 stalk celery, finely chopped

1 14 oz can petite diced tomatoes

reserved liquid from lamb shanks and beans, fat removed, plus additional water to make 4 cups total, or 4 cups broth

1 14 oz can cannellini beans, drained (or 2 cups left over beans for lamb shank recipe)

1  cup short pasta, ditalini, shells, or gobetti

1 tablespoon freshly chopped rosemary

1 tablespoon balsamic vinegar

freshly grated parmesan cheese


Set Global Sun Oven® out to preheat

Combine olive oil, leek, garlic, carrot, and tomatoes in a large dutch oven. Cover, place in GSO and cook until vegetables soften, approx. 40 minutes. Add reserved liquid or broth and beans and continue cooking in GSO until heated through and simmering. Stir in pasta and cook until ‘al dente’, 10 to 20 minutes depending on type of pasta used.

Remove from GSO, stir in rosemary and balsamic vinegar. Season to taste with salt and pepper. Ladle into bowls. Flavor with a drizzle of olive oil and grated cheese.

Make 4 servings

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