Pasta e Fagioli Recipe -
Pasta e Fagioli Recipe
  • READY IN 45 mins

Pasta e Fagioli

Recipe by  

"This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  2. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  3. Add the pasta and beans and cook for 5 minutes.
  4. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
Kitchen-Friendly View


  • Nutritional Values per Serving:
  • Using Swanson® Chicken Broth: : Calories 226, Total Fat 6g, Saturated Fat 1g, Cholesterol 3mg, Sodium 654mg, Total Carbohydrate 38g, Dietary Fiber 9g, Protein 11g, Vitamin A 113%DV, Vitamin C 14%DV, Calcium 12%DV, Iron 21%DV
  • Using Swanson® Natural Goodness™ Chicken Broth: : Calories 228, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 459mg, Total Carbohydrate 38g, Dietary Fiber 9g, Protein 12g, Vitamin A 113%DV, Vitamin C 14%DV, Calcium 12%DV, Iron 21%DV
  • Using Swanson® Certified Organic Chicken Broth: : Calories 226, Total Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 449mg, Total Carbohydrate 38g, Dietary Fiber 9g, Protein 11g, Vitamin A 113%DV, Vitamin C 14%DV, Calcium 12%DV, Iron 21%DV

Reviews More Reviews

Jun 04, 2012

Super easy, super yummy. I too made adjustments based on what I had in my kitchen: Rotel canned tomatoes, no carrots (didn't realize I was out of them!!), Red kidney beans, a 14.5 oz can of chicken broth, shells instead of ditalini, and added green onions and shredded chicken. SO GOOD!! I love how adaptable this recipe is :)

Oct 19, 2012

This was very good soup. I doubled the recipe since there five of us and we like to have leftovers for lunch the next day. Worked out well. Served it with warm french rolls and we were all happy. Very easy to throw together too. Thanks Campbell's.

Mar 15, 2012

My mom and I found this recipe and made it. It was SO good, we made it again a day later. This soup tastes restaurant quality and has the perfect flavor! No alterations needed. Yum!

Mar 11, 2012

I gave this 5 stars only because this recipe is easy to customize based on what you already have. It's a flexible recipe that will be good even if you don't follow the exact measurements. I didn't have everything, so here is how I customized it. If you don't have Italian seasoning, you can instead use equal parts of basil, marjoram, oregano, rosemary and thyme. I didn't have rosemary but had all the others. I used 14.5 oz can chicken broth plus a little water since I didn't have 2 cups. I had a can of diced tomatoes with jalapeno's so I used that to make it nice and spicy! Finally, I used fresh cooked red kidney beans which is the reason I tried the recipe in the first place. A good recipe for using up left over veggies.

Oct 27, 2012

Family all enjoyed this recipe. I didn't have carrots so substituted bell pepper. I also forgot the final step of blending half the mixture. It has very good flavor.

Mar 25, 2012

I didn't have any problem with the way this tasted. I actually liked how hearty it was. The flavor was pretty good and even better with the shaved parmesan I put on top of my bowl. However, it took way longer than 45 minutes! To soften the vegetables it did take a good 15 minutes. I did keep the burner on medium, or setting 5 on my stove, so they did not burn. I did really like how many fresh vegetables were in it to. I used shell noodles and I microwaved them to save some time, which worked fine. With all the time spent though, I was kind of dissapointed in the only 3 average servings. I would definitely double it.

Jan 02, 2014

Terrific. Changes. I added frozen corn, 8 oz of elbow mac (that's all I had), petite diced tomatoes with green chilis. I cooked the garlic separatly in olive oil and deglazed with the blender mixture. I pan fried in olive oil 2-3 chicken breasts coated with McCormick "Perfect Pinch" Vegetable Seasoning. Once the chicken was cooked I shreaded it and added it to the final mixture (I pan fried the shreaded chicken another couple of minutes before adding). I also added 1 tsp of the vegetable seasoning to the blender mixture when deglazing the garlic. I finished off the dish with 5 oz. of frozed chopped spinach. I went heavy on the vegetables and this made way more the 4 servings. I also ended up using about 4 cups of chicken broth. 5 stars by all who enjoyed.

Dec 13, 2013

I come from an Italian family and we LOVE this recipe! I use Italian seasoned diced tomatoes and add only half a tsp of Italian seasoning.


Rate This Recipe

Glad you liked it! Your friends will, too:
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Boxed Stuffing

With a few key ingredients, you can make a delicious stuffing in just 15 minutes.

Chicken Stock

Chicken broth and stock are heavy hitters for your holiday feast.

Campbell's Original Green Bean Casserole

Update the classic holiday dish with bacon, red peppers, or almonds.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States