Easy Pasta Fagioli Recipe - Allrecipes.com
Easy Pasta Fagioli Recipe
  • READY IN 40 mins

Easy Pasta Fagioli

Recipe by  

"Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
  2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
  3. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2004

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.

 
Most Helpful Critical Review
Oct 27, 2008

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. Sorry!

 
Oct 30, 2007

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.

 
Jan 03, 2008

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!

 
Sep 09, 2006

Quite good, especially on a cool night. I too reversed the quantities of tomato sauce and chicken broth, and I'm glad I did.

 
May 23, 2007

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.

 
Nov 08, 2003

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.

 
Apr 07, 2007

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!

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 1882 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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