Red Bean Stew With Pasta (Pasta Fagioli)

Total Time
Prep 15 mins
Cook 11 mins

From Cooking Light Magazine. Simple and delicious.

Ingredients Nutrition


  1. Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
  2. Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
  3. Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
  4. Stir in pesto; sprinkle each serving with cheese.
Most Helpful

We wanted meat in ours--so I added 1# ground beef and a chopped onion. I was impressed with how GOOD it tasted since I made it at 4 & we ate at 6. Usually this type of soup/stew tastes best a day or 2 I'm waiting to see how wonderful it will be tomorrow for lunch! Thanks!

smidgentigre smith December 11, 2006

Yesterday was a cold and rainy day. My family slept in so long that it seemed too late to make breakfast, but they were headed out to run some errands, so I decided to get them all warmed up with this soup first. What a wonderful surprise! No one could believe it was ready in less than 30 minutes and everyone loved the flavor. I used some baby portabellas, rough-chopped baby carrots and mini-Penne pasta. I didn't have pesto on hand, as I usually make it homemade, so I subbed with about a 1/2 teaspoon of dried basil. This stew was hearty, filling, and tasted delicious! I'll definitely make it again. Thanks for sharing, Bizzy-Bee! Made & enjoyed for the Spring 2012 Pick-A-Chef event.

**Tinkerbell** March 31, 2012