Modern Pasta e Fagioli

Modern Pasta e Fagioli

8

"Lots of veggies in a tomato-based broth make this hearty soup with pasta and beans a warming lunch or dinner."
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Ingredients

40 m servings 721 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 721 kcal
  • 36%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 114.9g
  • 37%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 4393 mg
  • 176%

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.

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Directions

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  1. In a large pot, saute onion, garlic and chili flakes in olive oil for 3-4 minutes or until lightly browned.
  2. Add chicken broth and thyme and bring to a simmer.
  3. Add collard greens and boil for 10 minutes, season with salt.
  4. Add tomatoes, beans. Cook for 2-3 minutes.
  5. Add the pasta and cook half the recommended cooking time.
  6. Remove the soup from the flame and let it rest for 15 minutes.
  7. Serve with chopped parsley and olive oil drizzled over the top.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

I really enjoyed this soup. It came together so easily and I loved that it was meat free. I had never had collard greens. They were interesting but not sure I would use them again in this. I wou...

Most helpful critical review

Made half a recipe. I wasn't sure about the collard greens, so I even used less of them. However, I used the amount of beans and tomatoes listed. I still didn't feel it had enough beans. It ...

I really enjoyed this soup. It came together so easily and I loved that it was meat free. I had never had collard greens. They were interesting but not sure I would use them again in this. I wou...

This was good, a bit on the spicy side. I used spinach in place of the collard greens. I wanted something quick and easy for supper so I didn't want to take the chance of having to cook collards...

I enjoyed this recipe, although being half black I felt I had to cook the collards much longer than 10 mins, more like 40. Next time i might use less pepper flakes.

Made half a recipe. I wasn't sure about the collard greens, so I even used less of them. However, I used the amount of beans and tomatoes listed. I still didn't feel it had enough beans. It ...

This was an easy recipe that produced a great result! The pasta held the flavor nicely, and it was even better the next day! * Note - be sure to use a REALLY large pot in the first step! I plan...

So, I absolutely LOVED this recipe. I made a few changes because I felt that the recipe needed an Italian meat flavor, and I couldn't imagine that you could cook collard greens in 10 minutes. ...

This is so to-die-for! I subbed frozen spinach. Also added italian seasoning since I didn't have italian-style diced tomatoes. Didn't use as much broth as called for so it was thicker. Mmmmm....

Very good, easy recipe. I did simmer the collards for longer than suggested because they needed to cook down longer. I sliced up some fresh grape tomatoes and basil instead of using canned, and ...