Pasta e Fagioli III Recipe -
Pasta e Fagioli III Recipe

Pasta e Fagioli III

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"This dish is Italian for 'pasta and beans' and is used to describe a thick soup of pasta and red beans. Try serving this with crusty warm bread if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.
  2. In a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft. Place escarole on top of vegetables in the skillet, and cover until the escarole is wilts. Stir in tomato sauce and beans. Season with oregano and sugar, and salt and pepper to taste. Simmer over low heat for approximately 15 to 20 minutes.
  3. Mix the cooked pasta into the sauce. Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2004

This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese.

Most Helpful Critical Review
May 31, 2012

This was totally bland for us, and we are not the types to overly salt/spice. It wasn't the worst thing I've tried, but my husband & I basically rock-paper-scissors-ed it to see who would eat it for leftovers. ;-)

Nov 06, 2003

We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?

May 12, 2008

I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.

Feb 08, 2007

This turned out nicely! I could not get escarole at the grocery so I used kale - it worked well. I chopped it up small. My husband is a vegan - I am always looking for yummy recipes for him! A+

Aug 07, 2011

This was a really yummy and healthy tasting meal. We had a bunch of mushrooms to use up, so we added extra. We also used an olive tomato sauce, regular lettuce and served up the pasta and sauce separately, so it was the right amount of everything. We halved the recipe too. It was really great!

Jul 27, 2015

I love this recipe! Great vegan dish. I made two substitutions based on 12 servings. I used two heads of Kale instead of Escarole because I couldn't find organic Escarole at my store and I used (1 lb. dry) homemade organic Kidney Beans instead of canned Cannellini Beans. I cooked the beans the day before. Awesome recipe! Next time I'll use half the Ditalini Pasta stated in the recipe.


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  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 98.1 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 13.3 g
  • 53%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 423 mg
  • 17%

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

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