Recipe by Cindy
"Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 thin slice
4 (8 ounce) cans
1 (14 ounce) can
freshly ground black pepper to taste
dried basil leaves
1 (15 ounce) can
cannellini beans, drained and rinsed
1 1/2 cups
I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated.
Followed this recipe - couldn't wait - but was greatly disappointed. I think this is the first time I only give 2 stars. My husband who is Italian, said it was edible, and the leftovers were not kept.
Very good and similar to the recipe I have been using. My kids don't like to see a lot of beans in this dish. So, I reserved 1/2 cup beans and 1/4 cup chicken broth and pulsed in food processor to make the dish creamier. It also turns out lighter in color.
yum! I upped the oil 3-4 T, upped the garlic to 5 cloves crushed, substituted one of the cans of tomato sauce for a can of diced tomatoes for more texture and added freshly grated parmesan cheese at the end. Don't forget to serve with oven warmed crusty italian bread!
Quite good, especially on a cool night. I too reversed the quantities of tomato sauce and chicken broth, and I'm glad I did.
I too used 2 cups of tomato sauce and 4 cups of chicken broth instead of the other way around. I also chopped up a whole onion and cooked the pasta in the actual soup (didn't see the need to dirty another pan!). I finished it off with some parmesan cheese over each bowl.
Change the name of this recipie to Easy and Delicious! Everyone loved this. I added garlic powder and a pinch of pepper flakes in addition to the ingredients listed. Can't wait to make this again.
Thanks for this delicious, easy recipe. I discovered pasta fagioli at Olive Garden and wanted to make it ever since. We liked this version just as well -- and there's no red meat in it!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pasta Fagioli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 46
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Watch how to make this top-rated recipe.
Watch how to make this savory Italian soup.
See how to put a tasty Tennessee twist on Pasta e Fagioli.