Pasta Fagioli Recipe - Allrecipes.com
Pasta Fagioli Recipe
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Pasta Fagioli
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  • READY IN 50 mins

Pasta Fagioli

Recipe by  

"A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
  2. Add pasta and cook 10 minutes, until pasta is tender.
  3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2010

Four and a half stars. Husband really liked it. These are the changes I made: used a full 32 oz. of Kitchen Basics original chicken stock. One can Italian-style stewed tomatoes instead of tomato paste. I also added about 5-6 oz of frozen chopped spinach (thawed and squeezed dry) to the sauteed onions, garlic and celery. I think this added to the texture and heartiness of the soup. As far as seasonings so, I added about 3/4 tsp of salt and about 1/4 tsp freshly cracked black pepper; also a dash of chipotle Tabasco. Kept the crushed red pepper as we like spicy food. Boiled pasta separately as per several reviewers' suggestions (thanks for that, by the way) and ladled soup over this in individual bowls. It really didn't even need cheese on top. Great flavor, low fat, wonderful way to eat some vegetables and get some fiber with the beans. Thanks for an easy soup recipe that I'll be happy to make several times this fall and winter.

 
Most Helpful Critical Review
Feb 01, 2003

I can't say I particularly cared for this. It was much too SPICY and had way too much celery. If you make this, you should decrease the amount of red pepper. The best part was the smell it made. May try this again with revisions.

 
Aug 22, 2007

This is the best pasta fagioli that I have ever tasted and I was raised on this stuff. What I love most is that it is affordable, easy, and delicious. The only bad thing is that it doesn't make a lot.

 
Oct 21, 2010

Not quite the Italian version I grew up with but good anyway. This is my version: No celery-substitute chopped carrots here (sweeter). Pepper flakes only to taste-don't use if you dont like(I dont). One can diced tomatoes instead of fresh, Ditalini pasta and kidney beans can be substututed for canellini if desired, more chicken broth to give it that soupier consistancy and a must is fresh grated parmesan cheese to sprinkle when served.

 
May 17, 2007

This recipe was a big hit with my family! We had a family dinner last week it was an Italian pot luck. I was told that I would never have to go to Olive Garden again for their soup. Thanks for the recipe :D ps. I used stewed tomatoes instead of peeling them and added more sauce and broth to have a more saucy soup. Great recipe!

 
Aug 29, 2002

Excellent recipe! The only addition I made is some chopped spinach at the end. Served with a chopped salad and garlic bread...a fabulous meatless soup...

 
Mar 12, 2008

The whole family loves this soup. It is one of our favorites. I follow the recipe exactly as written and comes out delicious every time.

 
Nov 14, 2007

Excellent Recipe!! As far as other reviewers have said i did not find this recipe to spicy. I actually added 1/2 tsp of red peppers, turned out fantastic. The recipe may benefit from 1 more can of chicken broth as it was very thick but fantastic. This is especially tue if you plan to store the leftovers and reheat later.

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 758 mg
  • 30%

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

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