Skip to content

Pasta e Fagioli

Image of the prepared Pasta e Fagioli recipe
  • prep time: 15 min
  • total time: 45 min
  • serves: 4 people

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Ingredients

cost per recipe: $5.92

  • 1 tablespoon olive oil
  • 2 stalks celery, finely chopped (about 1 cup)
  • 2 medium carrot, finely chopped (about 1 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 2 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
  • 1 teaspoon Italian seasoning, crushed
  • 14 1/2 ounces can diced tomatoes, undrained
  • 3/4 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained
  • 15 ounces can white cannellini beans, undrained

Instructions

  • Step 1

    Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.

  • Step 2

    Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.

  • Step 3

    Add the pasta and beans and cook for 5 minutes.

  • Step 4

    Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.

Reviews

(4)
Sort By:
  • m m good

    Susie
    February 25, 2014

    I grew up in an Italian family who made this often. Some add red kidney beans and meat. I just heat pan with garlic, olive oil and carrots. Add Can of chicken broth, cannellini beans, can of diced tomatoes with onion. Bring to boil. Add cooked pasta. Cook for about 5 min. I don't use blender at all. Nice Italian bread and some Veno! a mangiare!!

  • This recipe has a great taste

    ten4781
    September 25, 2013

    this was a great tasting recipe but seemed to be a little thicker than I expected (more like a stew than a soup like I am used to). Overall very simple to make and even my picky eater enjoyed it.

  • Pasta e Fagioli

    amerikalin
    March 30, 2012

    I grew up eating this often. Our family makes it completely different than how the recipe is here. I was excited to see this meal and to try it. I changed the recipe a bit then what the original recipe calls for. I used ground turkey to add make it more hearty. I just browned my meat and added a bit of Worcestershire sauce. I used fresh tomatoes ( I prefer fresh over canned, it is tastier.) I did use less stock then the recipe called for to make it healthier. I used about one cup of the chicken stock and then about 5 cups of water. Instead of using the noodles that the recipe called for I used tortellini. This meal was delicious, and I would make it again.

  • Pasta e Fagioli

    DJZ921
    January 23, 2012

    Very simple to make and hearty to make a meal. Just add a green salad, rolls, and dessert. Quick and economical meal. However, I put the broth and vegetable in the blender before adding the pasta and beans.

Recently Viewed


Made With

Calories 329
Total Fat 4 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 834 mg
Total Carb 58 g
Dietary Fiber 10 g
Sugar 8 g
Added Sugars 0 g
Protein 14 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 21 %DV
Potassium 19 %DV
Calories 329
Total Fat 4 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 679 mg
Total Carb 58 g
Dietary Fiber 10 g
Sugar 0 g
Added Sugars 0 g
Protein 14 g
Vitamin D 0 %DV
Calcium 14 %DV
Iron 20 %DV
Potassium 19 %DV
Calories 331
Total Fat 4 g
Sat. Fat 0.7 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 689 mg
Total Carb 58 g
Dietary Fiber 10 g
Sugar 0 g
Added Sugars 0 g
Protein 14 g
Vitamin D 0 %DV
Calcium 14 %DV
Iron 20 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.