Pasta e Fagioli I

Pasta e Fagioli I

143
CORWYNN DARKHOLME 242

"Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!"

Ingredients

{{adjustedServings}} servings 185 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
  2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
  3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
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Reviews

143
  1. 182 Ratings

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I'm Italian and let me tell you this is a fabulous Pasta Fagioli recipe. It is so easy and very tasty. I made the following modifications as per some of the other ratings and it came out perfe...

This was actually really delicious. It's ridiculously easy, which I thought was kind of funny - I was a little embarrassed how much work I didn't do and how well it turned out! :o) Only thing...

I was looking for a simple pasta e fagioli recipe like my Italian boss makes and I've found it! I doubled the recipe, except for the tomatoes, and used 2 cans of Italian diced tomatoes instead ...