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    You are in: Home / Recipes / Pasta Fagioli Recipe
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    Pasta Fagioli

    Pasta Fagioli. Photo by wicked cook 46

    1/1 Photo of Pasta Fagioli

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Petite Mommy's Note:

    "This traditional pasta and white bean soup is an Italian classic. Be sure to cook the pasta until just al dente. Keeping it a bit chewy or "toothsome" insures it maintains a low glycemic index (description courtsey of Dr. Weil's Optimal Eating Plan)." This is from the wonderful recipe collection of Dr. Weil. I highly recommend all of this dishes but especially this classic!

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    Units: US | Metric


    1. 1
      Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
    2. 2
      In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
    3. 3
      Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
    4. 4
      Raise heat to high, add the pasta, and cook until al dente.
    5. 5
      Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.

    Ratings & Reviews:

    • on April 19, 2014

      Oh, wow... I have been looking for a recipe that sounds like the Pasta Fagioli they had in Naples, It, when I was stationed there. Thanks so much! This sounds like it will be just the one. Will edit my review when I make the soup. I LOVED Pasta Fagioli.

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    • on November 20, 2008


      I only soaked my beans for about 2 hours and did a parboil for about another 2 hours drained them and they turned out tender . I also used a whole sprig of fresh rosemary and no parsley I was out of it While they rest was simmering before adding the pasta I kept thinkng this is going to be bland and was thinking what can I add. Well was I wrong LOL I did a taste test and WOW so much flavour from something as simple as beans, onion and garlic. I did use chicken stock instead of veggie but only about 4 cups with another 1 cup of water during cooking added. I used pasta shells. This is an awesome soup and very inexpensive. A definite keeper especially since my DH ate TWO servings LOL I have a similar recipe in one of my cookbooks and was reluctant to try it . What a mistake LOL So yummy and a great snowy cold night meal I made this for the "My 3 Chefs" contest fall 2008. Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pasta Fagioli

    Serving Size: 1 (370 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 207.8
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 2.5 g
    Cholesterol 11.0 mg
    Sodium 203.2 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 4.5 g
    Sugars 1.7 g
    Protein 12.5 g

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