Search thousands of recipes reviewed by home cooks like you.

Pasta Fagioli II

Pasta Fagioli II

  • Prep

  • Cook

  • Ready In

DML31

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

joyce
15
8/3/2007

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
13
1/13/2005

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
1/4/2012

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.