How To Make Pasta Fagioli (Pasta and Beans)
This pasta fagioli recipe brings together pasta, hearty beans, and vibrant veggies to create a soup that’s warm, comforting, and very quick to make.
Serves:
Ingredients
- 1tbspolive oil
- ½onion
- 3cloves garlic,chopped
- 1medium celery stalk,chopped
- 1medium carrot,finely chopped
- 15ozcannellini beans
- 15oztomato sauce,or crushed tomatoes
- 1large bay leaf
- 1tbspbasil
- 1tbspparsley
- 1tsporegano
- 28ozfat free chicken broth,or vegetable broth for vegetarians
- 2cupswater
- kosher salt and pepper,to taste
- 6ozdry Ditalini pasta,or other small pasta, or gluten free pasta for gluten-free
- parmesan cheese for topping,grated, optional
Instructions
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In a deep pot, saute onion and garlic in olive oil over medium heat.
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Blend the cup of beans with one can water in electric blender until almost smooth.
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Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
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Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
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Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
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Ladle soup into bowls and top with grated cheese.
Nutrition
- Calories: 529.95kcal
- Fat: 6.24g
- Saturated Fat: 1.24g
- Monounsaturated Fat: 3.08g
- Polyunsaturated Fat: 1.28g
- Carbohydrates: 91.22g
- Fiber: 16.55g
- Sugar: 9.50g
- Protein: 29.97g
- Cholesterol: 4.76mg
- Sodium: 1158.10mg
- Calcium: 257.50mg
- Potassium: 2136.09mg
- Iron: 10.95mg
- Vitamin A: 129.56µg
- Vitamin C: 9.91mg
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