Pasta fagioli


5 of 5 (2)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 349.3
  • Total Fat: 7.1 g
  • Cholesterol: 7.5 mg
  • Sodium: 909.1 mg
  • Total Carbs: 54.4 g
  • Dietary Fiber: 9.9 g
  • Protein: 18.0 g

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

Submitted by: HEALINGHANDS615

Number of Servings: 6


    Yield: 6 BIG servings, leftovers impr
    CloseTimes:Prep10 min Inactive Prep-- Cook20 min Total:30 min Recipe Tools:
    Print Recipe
    Get Card
    Save Recipe
    xSelect a Card Size
    CARD3x5 card CARD4x6 card xAdd To My Recipe Box
    Add To
    Select Folder: All My Recipes Or Create New Folder

    Please limit to 20 characters

    Adding Recipe

    Add Or Do Not Add


    This recipe was added to your Folder_Name folder.

    Do not show this message again

    xAdd To My Recipe Box
    Please sign in to add this recipe to your Recipe Box!!

    Sign In or Create Your Recipe Box
    2 tablespoons (2 turns around the pan) extra-virgin olive oil
    1/8 pound (about 3 slices) pancetta, chopped
    2 (4 to 6-inch) sprigs rosemary, left intact
    1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
    1 large fresh bay leaf or 2 dried bay leaves
    1 medium onion, finely chopped
    1 small carrot, finely chopped
    1 rib celery, finely chopped
    4 large cloves garlic, chopped
    Coarse salt and pepper
    2 (15 ounce) cans cannellini beans
    1 cup canned tomato sauce or canned crushed tomatoes
    2 cups water
    1 quart chicken stock
    1 1/2 cups ditalini


Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls

Number of Servings: 6

Recipe submitted by SparkPeople user HEALINGHANDS615.


Rate This Recipe

Member Ratings For This Recipe

  • Yum-O! Made this one and hubby loved it. We will have this again. - 9/8/11

    Was this review helpful?   yes  No
  • Just tried this tonight! Easy and quick to make. Very filling. Based on the recipe, this will make about (12) 1-cup servings, which would cut the calories in half. Great meal for a cold,winter day! Thanks for sharing! - 1/4/11

    Was this review helpful?   yes  No