Modern Pasta e Fagioli

Modern Pasta e Fagioli

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

Ingredients 40 m {{adjustedServings}} servings 721 cals

Serving size has been adjusted!

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

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  • Prep

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  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 8

  1. 9 Ratings

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.


This was good, a bit on the spicy side. I used spinach in place of the collard greens. I wanted something quick and easy for supper so I didn't want to take the chance of having to cook collards for 40 minutes. I love pasta so to me there could never be too much, but there definitely needed to be more beans. I would make this again with a few adjustments.

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.