Pasta e Fagioli III

Pasta e Fagioli III

"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

servings 554 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 98.1g
  • 32%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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

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...

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

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

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, i...

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+

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 sauc...

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...

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 us...

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