Search thousands of recipes reviewed by home cooks like you.

Pasta e Fagioli III

Michal Londino

Michal Londino

This dish is Italian for 'pasta and beans' and is used to describe a thick soup of pasta and red beans. Try serving this with crusty warm bread if desired.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 98.1g
  • 32%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.
  2. In a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft. Place escarole on top of vegetables in the skillet, and cover until the escarole is wilts. Stir in tomato sauce and beans. Season with oregano and sugar, and salt and pepper to taste. Simmer over low heat for approximately 15 to 20 minutes.
  3. Mix the cooked pasta into the sauce. Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ANNE51
14

ANNE51

8/17/2004

This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese.

VTIFF
11

VTIFF

11/6/2003

We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?

SUNDROPFAIRY
8

SUNDROPFAIRY

5/12/2008

I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.

Similar recipes