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Pasta e Fagioli

Pasta e Fagioli

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Campbell's Kitchen

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  2. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  3. Add the pasta and beans and cook for 5 minutes.
  4. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.
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Super easy, super yummy. I too made adjustments based on what I had in my kitchen: Rotel canned tomatoes, no carrots (didn't realize I was out of them!!), Red kidney beans, a 14.5 oz can of chicken broth, shells instead of ditalini, and added green onions and shredded chicken. SO GOOD!! I love how adaptable this recipe is :)


This was very good soup. I doubled the recipe since there five of us and we like to have leftovers for lunch the next day. Worked out well. Served it with warm french rolls and we were all happy. Very easy to throw together too. Thanks Campbell's.


My mom and I found this recipe and made it. It was SO good, we made it again a day later. This soup tastes restaurant quality and has the perfect flavor! No alterations needed. Yum!