Pasta Fagioli

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.1
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 533.2 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 10.6 g

View full nutritional breakdown of Pasta Fagioli calories by ingredient
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Italian Beans & Macaroni Italian Beans & Macaroni
Number of Servings: 8


    1 box macaroni (elbow or ditalini)
    1/2 c onion finely chopped
    2 cans light red kidney beans
    2 T extra virgin olive oil
    1 T ketchup
    1 clove garlic finely minced
    salt & pepper to taste


Saute minced onion & garlic in olive oil in large saucepan until translucent.
Meanwhile cook the pasta as directed on the package. Save a bit of the pasta water.
Add the beans into the saucepan with the onions & garlic. Salt & Pepper to taste.
Add about 1 T ketchup or you can use tomato paste if you have it handy in a tube.
Add two cans of hot water to the beans, bring to a boil and then simmer until sauce thickens a bit...usually about 30 minutes on simmer.
Drain the pasta...reserving about a cup of the pasta water. Return the cooked pasta to the pot and then add the beans with the juice (sauce). Let this simmer for about 10 minutes until the pasta absorbs most of the sauce and it thickens. I usually add a bit of the pasta water to loosen the sauce up a bit. It's a personal preference as I like mine a little saucy but my hubby likes his thicker.

This recipe comes from my dear MIL who was from the Marche area of Italy on the Adriatic Sea.

Number of Servings: 8

Recipe submitted by SparkPeople user PEGFTW.

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