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Pasta Fagioli

Pasta Fagioli

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Star Pooley

Star Pooley

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
  2. Add pasta and cook 10 minutes, until pasta is tender.
  3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DarkAngel
280

DarkAngel

10/19/2010

Four and a half stars. Husband really liked it. These are the changes I made: used a full 32 oz. of Kitchen Basics original chicken stock. One can Italian-style stewed tomatoes instead of tomato paste. I also added about 5-6 oz of frozen chopped spinach (thawed and squeezed dry) to the sauteed onions, garlic and celery. I think this added to the texture and heartiness of the soup. As far as seasonings so, I added about 3/4 tsp of salt and about 1/4 tsp freshly cracked black pepper; also a dash of chipotle Tabasco. Kept the crushed red pepper as we like spicy food. Boiled pasta separately as per several reviewers' suggestions (thanks for that, by the way) and ladled soup over this in individual bowls. It really didn't even need cheese on top. Great flavor, low fat, wonderful way to eat some vegetables and get some fiber with the beans. Thanks for an easy soup recipe that I'll be happy to make several times this fall and winter.

calead910
230

calead910

8/22/2007

This is the best pasta fagioli that I have ever tasted and I was raised on this stuff. What I love most is that it is affordable, easy, and delicious. The only bad thing is that it doesn't make a lot.

mikomine
202

mikomine

10/21/2010

Not quite the Italian version I grew up with but good anyway. This is my version: No celery-substitute chopped carrots here (sweeter). Pepper flakes only to taste-don't use if you dont like(I dont). One can diced tomatoes instead of fresh, Ditalini pasta and kidney beans can be substututed for canellini if desired, more chicken broth to give it that soupier consistancy and a must is fresh grated parmesan cheese to sprinkle when served.

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