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Modern Pasta e Fagioli

Modern Pasta e Fagioli

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m


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 {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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What you cooking Willis?

What you cooking Willis?


I enjoyed this recipe, although being half black I felt I had to cook the collards much longer than 10 mins, more like 40. Next time i might use less pepper flakes.

Carrie C.

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.




Very good, easy recipe. I did simmer the collards for longer than suggested because they needed to cook down longer. I sliced up some fresh grape tomatoes and basil instead of using canned, and the flavors of this soup are amazing.

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