Pasta e Fagioli

Pasta e Fagioli

Made  times
Swanson 23197

"This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans."
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45 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


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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 chic...

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 happ...

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!

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 di...

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.

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 t...

it was a little time consuming for me lol but it was a very very good dish. Wonderful for a chilly evening.

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 m...

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.