Growing up, my grandmother made Pasta Fagioli all the time. The style of Pasta Fagioli she made was more of a pasta dish and not a soup. I always keep extra pasta water on the side, before draining the Ditalini noodles to help thin out the dish, after it's cooked. I hope you enjoy it as much as my family did. Sprinkle some Parmigiana Cheese on top before serving....Locatelli is best
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Units: US | Metric
- 1 lb ditalini
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 3 garlic cloves, Minced
- 2 tablespoons olive oil
- 2 teaspoons parsley
- 1 teaspoon italian seasoning
- 14 1/2 ounces chicken broth
- 1 (15 ounce) can tomato sauce
- 1/2 teaspoon crushed red pepper flakes
- 2 (15 ounce) cans kidney beans
- salt & pepper
- 1Cook Ditalini Pasta according to directions on box and drain. (Reserve some of the pasta water on the side to add to broth later).
- 2While pasta is cooking, add Celery, Onion, Garlic, Parsley, Italian Seasoning and Olive Oil to stock pot and cook till onions are translucent.
- 3Add Chicken broth, Tomato Sauce, red pepper flakes and kidney beans to pot and stir well . (Do not drain the kidney beans).
- 4Once the mixture comes to a boil add the cooked Ditalini Pasta and stir well. If the mixture is too dry add pasta water. Taste and add Salt & Pepper as needed.
- 5Serve immediately with some Italian cheese sprinkled on top.
- 6I keep extra Pasta water in a seperate container and if the dish becomes "dry" add some of the pasta water.
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Nutritional Facts for Pasta Fagioli
Serving Size: 1 (240 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 363.4
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 780.0 mg
- Total Carbohydrate 64.2 g
- Dietary Fiber 7.6 g
- Sugars 6.2 g
- Protein 15.0 g
The following items or measurements are not included: