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Modern Pasta e Fagioli

Modern Pasta e Fagioli

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Barilla

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

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

ilkaisha
0

ilkaisha

7/30/2014

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.

BlessedBaker
0

BlessedBaker

7/25/2014

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.

Cheryl King
0

Cheryl King

8/12/2014

Made half a recipe. I wasn't sure about the collard greens, so I even used less of them. However, I used the amount of beans and tomatoes listed. I still didn't feel it had enough beans. It was more like a Pasta e Pasta e a tiny bit of Fagioli. I cooked the greens for about 40 minutes instead of 10 as some people have suggested, but I still don't think that was long enough. Even with 1/2 a recipe, there was plenty of soup to feed 4 people. The recipe here would surely feed at least 8, which is what I assumed with a full box of pasta and 4 quarts of broth. I also would suggest using either low sodium broth, part broth part water, low sodium tomatoes or some combination of these, as our soup turned out quite salty using regular chicken broth.

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