Modern Pasta e Fagioli

3 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Barilla

“Lots of veggies in a tomato-based broth make this hearty soup with pasta and beans a warming lunch or dinner.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large pot, saute onion, garlic and chili flakes in olive oil for 3-4 minutes or until lightly browned.
  2. Add chicken broth and thyme and bring to a simmer.
  3. Add collard greens and boil for 10 minutes, season with salt.
  4. Add tomatoes, beans. Cook for 2-3 minutes.
  5. Add the pasta and cook half the recommended cooking time.
  6. Remove the soup from the flame and let it rest for 15 minutes.
  7. Serve with chopped parsley and olive oil drizzled over the top.

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Reviews (3)

Rate This Recipe
Carrie C.
0

Carrie C.

I really enjoyed this soup. It came together so easily and I loved that it was meat free. I had never had collard greens. They were interesting but not sure I would use them again in this. I would prefer using spinach. Thank you for a great recipe.

Linda at Bit of Flavor
0

Linda at Bit of Flavor

This was an easy recipe that produced a great result! The pasta held the flavor nicely, and it was even better the next day! * Note - be sure to use a REALLY large pot in the first step! I plan to try with spinach in place of collard greens next time, adding it after cooking the pasta.

Diana71
0

Diana71

So, I absolutely LOVED this recipe. I made a few changes because I felt that the recipe needed an Italian meat flavor, and I couldn't imagine that you could cook collard greens in 10 minutes. Here are my changes: To the onions/garlic/red pepper flakes, I added about 4oz chopped prosciutto (although I think pancetta would be better). Oh, and I added 1 T butter while sautéing. Next change: I simmered the collard greens in the chicken broth for 45 minutes. I tasted the collards after 10min and truly they needed to be cooked much longer, more traditionally. I didn't have canned Italian diced tomatoes, so I used three fresh tomatoes, diced. I added one whole zucchini, diced. And, I created a spice packet w/cheesecloth and put in it 1 sprig rosemary, 1 sprig thyme, and 2 bay leaves. I let everything simmer for probably another 30 min before adding the pasta. I didn't have shells on hand, so I used Barilla's ditalini, which turned out perfectly. One more change: I used my immersion blender and blended the soup a few times, not very much at all. Thought it would just be a side meal for dinner tonight, but turned out everyone had to have it for lunch. A++++++ Thanks, Barilla!!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 721 cal
  • 36%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 114.9 g
  • 37%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 4393 mg
  • 176%

Based on a 2,000 calorie diet

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