Pasta e Fagioli I

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Pasta e Fagioli I

Read Reviews (119)

"Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!" — CORWYNN DARKHOLME

Directions

Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

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Reviews More Reviews

Most Helpful Positive Review

Aug 18, 2004

I'm Italian and let me tell you this is a fabulous Pasta Fagioli recipe. It is so easy and very tasty. I made the following modifications as per some of the other ratings and it came out perfect. Garlic increased from 3 to 4 cloves, used only 1 can of tomatoes (use crushed instead of stewed), increased broth to 4 cups, used 1/8 cup fresh chopped basil instead of dried, incrased pasta to 7 oz, added red pepper flakes for a little spice and topped it off with fresh grated parmesan cheese. AWESOME.

—Chris From Kent, WA

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Most Helpful Critical Review

Jan 27, 2008

This was too tomato-y for what I would expect from pasta fagioli - it was more like a minestrone. Next time I'll omit a can of tomatoes and add another can of beans. Maybe add some sausage too.

—KRISRIZZIO

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154 Ratings

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Feb 15, 2008

This was actually really delicious. It's ridiculously easy, which I thought was kind of funny - I was a little embarrassed how much work I didn't do and how well it turned out! :o) Only thing I did differently was use dried parsley and great northern beans rather than cannelini. Also added another shake of dried basil and a little salt at the end. Perfect! *Update 2/15/08: I have made this countless times now and we love it. I always use dried parsley rather than fresh now because it actually tastes better that way to us. One of the best & probably under-rated recipes on this site!

—Becky

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Oct 13, 2005

I was looking for a simple pasta e fagioli recipe like my Italian boss makes and I've found it! I doubled the recipe, except for the tomatoes, and used 2 cans of Italian diced tomatoes instead of stewed, like others suggested. I drained and rinced my cannellini beans (I can't stand that "grit"). Also, I cooked dilatini pasta separately (in chicken stock) and added to each bowl, like my boss does, so it wouldn't get mushy...very yummy!!

—Nikki

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Feb 20, 2006

This soup is delicious. I usually add some celery and carrot in with the garlic and onion if I have it. Also, I like to double this recipe and freeze half, in which case I'll take out the half I'm going to freeze before adding the pasta. Otherwise the pasta gets too mushy. Then just add the pasta in when you thaw and reheat it.

—Brenda F.

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Jan 17, 2008

I made this last week for a quick late night dinner. My dad always made Pasta e Fagioli when I was a kid, but he makes his with ground beef and I never really cared much for ground beef (sorry dad)! This recipe was easy and tasted delicious! I used ditalini and boiled it seperately from the rest of the soup and added it when it was still al dente. I used a can of crushed tomatoes instead of the stewed tomatoes. This soup is really perfect to use up some of your leftover tomato sauce.. just add the chicken stock and the pasta and beans and you're good to go! This is truly comfort food for me and I recommend trying this! I will definitely be making this again!

—NCRAN

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Apr 25, 2005

Easy to make soup with great flavor. I used Italian style diced tomatoes instead of the Stewed because the smaller pieces are easier to eat than the larger chunks that you get with the stewed tomatoes.

—GCOLON

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Aug 28, 2003

Instead of 1 cup of onion, I used 1 medium onion. Also, added 2 carrots & 1 celery stalk chopped. Substituted stew tomatoes with canned diced tomatoes and precooked the pasta. Put in some diced ham,too. Great taste.

—CHMARTHA

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Nutrition

Calories
185 kcal
9%

Carbohydrates
30.5 g
10%

Cholesterol
2 mg
< 1%

Fat
4.2 g
7%

Fiber
4.5 g
18%

Protein
8.2 g
16%

Sodium
272 mg
11%

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

Nutritional Information

Pasta e Fagioli I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 185
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 7 %
Saturated Fat 0.8g 4 %
Cholesterol 2mg < 1 %
Sodium 272mg 11 %
** Potassium 526mg 15 %
Total Carbohydrates 30.5g 10 %
Dietary Fiber 4.5g 18 %
Protein 8.2g 16 %
Sugars 5.4g
Vitamin A 7 %
Vitamin C 21 %
Calcium 11 %
Iron 36 %
** Thiamin 11 %
** Niacin 20 %
** Vitamin B6 7 %
** Magnesium 18 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.