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    Pasta Fagioli

    Rate it! | Read 29 Reviews

    Pasta Fagioli. Photo by Bev

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    Pasta Fagioli

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 5 mins

    Total Time: 30 mins

    1. 1 Heat oil in a large pot over medium heat until hot.
    2. 2 Add onion and garlic to oil.
    3. 3 Sauté for 5 minutes or until onion is tender.
    4. 4 Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
    5. 5 Bring to a boil over high heat, stirring occasionally.
    6. 6 Reduce heat to low and simmer, covered for 10 minutes.
    7. 7 Add pasta.
    8. 8 Continue to simmer, covered for about 10 minutes or until pasta is tender.
    9. 9 Garnish with freshly grated Parmesan cheese if you desire.
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    Twig's Pasta Fagioli (Pasta Fazool). Recipe by Twig #2

    Ratings & Reviews:

    • on October 26, 2009

      This is a really tasty, quick and easy soup. I also added diced Italian tomatoes. My grocery does not carry the Small Shell Pasta, so I used Medium. You need to double the shells when using larger ones. I also added a small box of frozen meatballs. I was out of Parmesan so I used some finely shredded mixed blend cheese and it was fine. Next time I am going to double it as another reviewr suggested. Thanks for the great recipe.

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    • on April 11, 2009

      Loved this. I made a couple of changes. I used 2 cans of small dice tomatoes so the dice was smaller (*laugh* hence the name, I guess) and I used 1 can each of pinto, kidney and cannellini beans. I used about 1 tbsp of dried parsley because like many other posters, I didn't have fresh. I also added 2 tsp of oregano and 1 tsp of red pepper flakes, 2 carrots, diced, and 2 ribs of celery, chopped. Then I messed up. I added a cup and a half of uncooked ditalini pasta. That was too much for my liquid -- the pasta soaked it right up. I ended up adding another 3 cups of broth (for a total of 6 cups). The result was a wonderful Pasta Fagioli. It's enough to feed an army. Did I mention there are only 2 humans in our household? Thanks for a great recipe.

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    • on March 01, 2009

      The flavor is ABSOLUTELY PERFECT! Thanks for posting.

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    • on February 09, 2009

      I actually omitted the pasta used this as a soup base for my steak soup and the flavor was excellent.

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    • on February 02, 2009

      I made this for dinner and it was yummy! I was a little worried it would not feed a small family of three. The pasta really puffs up. Also their was plenty to feed our family with leftovers for another night. I served it with a side of bread and butter. It was a very filling meal. Thanks Bev for a great recipe!

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    • on January 07, 2009

      I made this for the second time exactly as stated and it is wonderful! I broke the tomatoes up a bit, but I think the larger pieces makes it more substantial. It really is very fast to make! My suggestion for those that don't want the larger stewed tomato pieces, buy the diced Italian seasoned tomatoes and you won't have to run it through a blender or food processor. I'm planning on always keeping the ingredients for this on hand so that there will always be something warm and nourishing to eat! Bev, thanks again for another superb recipe!

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    • on December 12, 2008

      I liked this recipe, but would have liked a little bit more of a tomato flavor. I used to eat this dish in Italy all the time and it was close, but not the same. I wish I had taken one of the reviewers suggestions of putting the stewed tomatoes in a processor. The chunks are just too big next to the small shelled pasta. I will make this again, but may tweak it a little.

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    • on November 14, 2008

      Delicious. Made as is, next time I might only use one can of tomatoes, or food process them as one user suggested - just a little too many chunks. Will be making this again.

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    • on September 24, 2008

      Wow, this soup was "MM goot" as my dad says! I made some Italian bread to have along with it and it was a winning combination!

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    • on February 24, 2008

      this soup is truly fantastic.i used dried parsley and fresh basil and the flavours were fab. i also added a tablespoon of cornstarch.water mix to thicken it a little. a truly hearty warming soup, i love it and will be passing it onto my friends as well as making it regularly.

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    Read All Reviews (29)

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    About This Recipe

    Pasta Fagioli

    on August 05, 2001
    ID #10671

    You are going to love this one! This soup is chocked full of flavor and you can have it on the table in about 40 minutes. Be good to yourself and add a touch of freshly grated Parmesan cheese to top it off. I hope you will enjoy this recipe as much as I do.

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    Nutrition Facts

    Pasta Fagioli

    Serving Size: 1 (210 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 197.7
     
    Calories from Fat 36
    18%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Monounsaturated Fat 2.5 g
    12%
    Polyunsaturated Fat 0.6 g
    3%
    Trans Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 261.2 mg
    10%
    Potassium 608.0 mg
    17%
    Magnesium 58.6 mg
    2%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 5.3 g
    21%
    Protein 8.4%
    16%
    Detailed Nutrition Values About Nutrition Info

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