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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 24, 2010

      Excellent recipe. I didn't have enough italian seasoning so I used only oregano instead. That worked. It didn't work as well for leftovers because the ditalini absorbed most of the water whilst in the refrigerator. I also topped with grated parmesan and made this recipe a big winner!

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    • on March 14, 2008

      My family loves this soup. It is so quick and easy to make. I make two soups every Monday and we alternate eating them during the week. I usually make the pasta and put it in another container to add to the soup right before we eat it so it doesn't get too mushy. My mom requests it at least twice a month. We also top this with fresh grated parm! Yummy. (I have also made this for Hindi friends by using ground turkey instead of ground beef.)

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    • on December 17, 2007

      We used ground turkey meat, large penne-type noodles, added shredded carrot. YUMMM!

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    • on April 11, 2005

      My husband reallly likes soup & really loved this one!! We had leftovers for 2 days & he didn't mind.

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    Nutritional Facts for Pasta Fagioli Soup

    Serving Size: 1 (316 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 254.2
     
    Calories from Fat 82
    32%
    Total Fat 9.2 g
    14%
    Saturated Fat 3.4 g
    17%
    Cholesterol 38.5 mg
    12%
    Sodium 519.1 mg
    21%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 7.3 g
    29%
    Sugars 6.4 g
    25%
    Protein 18.0 g
    36%

    The following items or measurements are not included:

    tomatoes with garlic

    italian seasoning

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