Pasta e Fagioli Soup (Pasta and Bean Soup)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 83.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 279.9 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Pasta e Fagioli Soup (Pasta and Bean Soup) calories by ingredient
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Number of Servings: 8


    1/2 c. white navy beans, prepared as directed
    28 oz. diced tomatoes
    1 medium baby zucchini, chopped
    1/2 c. white onion, diced
    1 tsp. minced garlic
    1 c. dry whole-wheat tube-shaped pasta or shells
    1 chicken bouillon cube
    2 c. water
    Olive oil
    1/4 tsp. red pepper flakes
    1/4 tsp. dried oregano


1. Heat olive oil over medium heat in a large pot. Add onion, zucchini, and red pepper flake until onion becomes translucent (stir occasionally). Season with salt and pepper to taste. Add garlic and cook for 1-2 minutes more.
2. Add tomatoes, bouillon cube, water, oregano, beans, and pasta. Cook over low heat until pasta is cooked.

Number of Servings: 8

Recipe submitted by SparkPeople user COKEWITHDRAWAL.

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