SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 1.4 g
  • Cholesterol: 9.5 mg
  • Sodium: 922.3 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Pasta Fagioli calories by ingredient
Report Inappropriate Recipe

Pasta Fagioli

Submitted by: AUBRAZILLA

Introduction

Classic Italian Pasta Fagioli, this is vegetarian and creamy and very filling! Classic Italian Pasta Fagioli, this is vegetarian and creamy and very filling!
Number of Servings: 10

Ingredients

    8 cups of vegetable broth (you can get this while boiling the following vegetables):

    1 large broccoli stalk, chopped roughly
    2 large carrots, chopped
    1 large celery, sliced
    Either 3-5 small red potatoes or 1 large white potato (or yukon gold) cubed
    Any other vegetables that might be wasting away in your fridge
    1 can, drained and rinsed, white beans (I recommend cannellini or navy)
    1 can, drained and rinsed, red kidney beans
    8 oz ditalini pasta (tiny soup pasta, orzo is okay too)
    3-4 tbsp Parmesan cheese

Directions

Boil the vegetables until very soft, seive out the vegetables while retaining the broth! In a food processor or blender puree the vegetables and the beans, then just add them back to the broth! It does not need to be perfectly pureed, and little chunks can be very tasty.

I recommend only using as much soup as you need, but you can do this all at once if you want: boil 1 oz of pasta per 1 cup of soup IN THE SOUP! You must stir constantly to prevent burning and sticking, but it is well worth it as the soup becomes thick the the pasta soaks up the broth. If you add all the pasta to all the soup at once the pasta will keep expanding and go mushy, but some people like that.

Top with parmesan cheese and serve very hot! Yum yum!!

Number of Servings: 10

Recipe submitted by SparkPeople user AUBRAZILLA.






Great Stories from around the Web


Rate This Recipe