Modern Pasta e Fagioli Recipe - Allrecipes.com
Modern Pasta e Fagioli Recipe
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Modern Pasta e Fagioli
See how to put a tasty Tennessee twist on Pasta e Fagioli. See more
  • READY IN 40 mins

Modern Pasta e Fagioli

Recipe by  

"Lots of veggies in a tomato-based broth make this hearty soup with pasta and beans a warming lunch or dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. In a large pot, saute onion, garlic and chili flakes in olive oil for 3-4 minutes or until lightly browned.
  2. Add chicken broth and thyme and bring to a simmer.
  3. Add collard greens and boil for 10 minutes, season with salt.
  4. Add tomatoes, beans. Cook for 2-3 minutes.
  5. Add the pasta and cook half the recommended cooking time.
  6. Remove the soup from the flame and let it rest for 15 minutes.
  7. Serve with chopped parsley and olive oil drizzled over the top.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2014

I really enjoyed this soup. It came together so easily and I loved that it was meat free. I had never had collard greens. They were interesting but not sure I would use them again in this. I would prefer using spinach. Thank you for a great recipe.

 
Most Helpful Critical Review
Aug 12, 2014

Made half a recipe. I wasn't sure about the collard greens, so I even used less of them. However, I used the amount of beans and tomatoes listed. I still didn't feel it had enough beans. It was more like a Pasta e Pasta e a tiny bit of Fagioli. I cooked the greens for about 40 minutes instead of 10 as some people have suggested, but I still don't think that was long enough. Even with 1/2 a recipe, there was plenty of soup to feed 4 people. The recipe here would surely feed at least 8, which is what I assumed with a full box of pasta and 4 quarts of broth. I also would suggest using either low sodium broth, part broth part water, low sodium tomatoes or some combination of these, as our soup turned out quite salty using regular chicken broth.

 

7 Ratings

Jul 30, 2014

Very good, easy recipe. I did simmer the collards for longer than suggested because they needed to cook down longer. I sliced up some fresh grape tomatoes and basil instead of using canned, and the flavors of this soup are amazing.

 
Jul 25, 2014

This was good, a bit on the spicy side. I used spinach in place of the collard greens. I wanted something quick and easy for supper so I didn't want to take the chance of having to cook collards for 40 minutes. I love pasta so to me there could never be too much, but there definitely needed to be more beans. I would make this again with a few adjustments.

 
Jul 23, 2014

I enjoyed this recipe, although being half black I felt I had to cook the collards much longer than 10 mins, more like 40. Next time i might use less pepper flakes.

 
Jul 12, 2014

This was an easy recipe that produced a great result! The pasta held the flavor nicely, and it was even better the next day! * Note - be sure to use a REALLY large pot in the first step! I plan to try with spinach in place of collard greens next time, adding it after cooking the pasta.

 
Jul 04, 2014

So, I absolutely LOVED this recipe. I made a few changes because I felt that the recipe needed an Italian meat flavor, and I couldn't imagine that you could cook collard greens in 10 minutes. Here are my changes: To the onions/garlic/red pepper flakes, I added about 4oz chopped prosciutto (although I think pancetta would be better). Oh, and I added 1 T butter while sautéing. Next change: I simmered the collard greens in the chicken broth for 45 minutes. I tasted the collards after 10min and truly they needed to be cooked much longer, more traditionally. I didn't have canned Italian diced tomatoes, so I used three fresh tomatoes, diced. I added one whole zucchini, diced. And, I created a spice packet w/cheesecloth and put in it 1 sprig rosemary, 1 sprig thyme, and 2 bay leaves. I let everything simmer for probably another 30 min before adding the pasta. I didn't have shells on hand, so I used Barilla's ditalini, which turned out perfectly. One more change: I used my immersion blender and blended the soup a few times, not very much at all. Thought it would just be a side meal for dinner tonight, but turned out everyone had to have it for lunch. A++++++ Thanks, Barilla!!!

 

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Nutrition

  • Calories
  • 721 kcal
  • 36%
  • Carbohydrates
  • 114.9 g
  • 37%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 14.4 g
  • 58%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 4393 mg
  • 176%

* Percent Daily Values are based on a 2,000 calorie diet.

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