Pasta e Fagiole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.2
  • Total Fat: 4.3 g
  • Cholesterol: 12.5 mg
  • Sodium: 791.4 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 9.7 g

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

Submitted by:

Number of Servings: 8


    2 tablespoons olive oil
    2 medium-sized onions, chopped
    2 celery stalks, chopped
    6 garlic cloves, minced
    5 1/4 cups chicken broth
    2 (20-ounce) cans cannellini beans, undrained
    1 (14-1/2 ounce) can diced tomatoes, undrained
    1/2 teaspoon black pepper
    1 cup uncooked ditalini pasta (see Tip)
    1/2 cup chopped fresh parsley


1. In a large soup pot, heat oil over medium heat and saute onions, celery, and garlic for about 10 minutes, or until onions are tender.
2. Stir in chicken broth, 1 can cannellini beans, the tomatoes, salt, and pepper; cook 30 minutes, stirring occasionally.
3. Meanwhile, cook and drain pasta according to package directions.
4. Using a potato masher, gently mash beans and tomatoes in soup pot. Add remaining can of beans, the parsley, and cooked pasta. Reduce heat to low and simmer 30 minutes, stirring occasionally.

Preparation Tip
Ditalini is small, tub-shaped pasta that's perfect in here, but any other type of small pasta can be used.

Serving Size: Makes 8 1 1/2 cups servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARGEAN1.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.