Pasta Fagioli II

Pasta Fagioli II

20 Reviews 5 Pics
  • Prep

    50 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
DML31
Recipe by  DML31

“Pasta and beans so awesome you can't stop eating it!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red pepper flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes.
  2. Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.

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Reviews (20)

Rate This Recipe
joyce
15

joyce

excellent. I did make some changes though. I added half the garlic to begin with and leave it in there. I added 2 small carrots shredded, 2 celery stalks chopped small, 2 cans chunky tomato sauce with italian seasoning and 2 cans white beans. I double the spices and add only 2 cups of water. I don't ever add the pasta directly to the soup. I add it to each bowl as I am ready to serve because pasta will continue to cook in the soup and you will have mush. If you have left overs, they freeze well - without the pasta.

SMPARSONS
12

SMPARSONS

this is really watery, you'd have to puree some beans to get any thickness to it. The flavour is really like canned soup with garlic (and I love garlic).

pete dixon
9

pete dixon

your recipe was on the money. I'm a retired chef of 40 years & did much italian cuisine This is similar to the way I use to make it except I used fresh herbs, cut back on the garlic & used real chiken stock. For those that complained about it being to watery. It's suppose to be soupy. Great for dunking in french or italian bread. Excellent recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 747 cal
  • 37%
  • Fat
  • 31.7 g
  • 49%
  • Carbs
  • 93.1 g
  • 30%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 1245 mg
  • 50%

Based on a 2,000 calorie diet

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