Pasta Fagiola

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 913.3 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 11.1 g
  • Protein: 10.0 g

View full nutritional breakdown of Pasta Fagiola calories by ingredient
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Number of Servings: 8


    1 T olive oil
    2 onions, sliced in rings and then in half.
    2 carrots peeled and sliced into matchsticks.
    1 stalk celery, chopped
    1 red bell pepper chopped
    4 cloves garlic, minced
    ¼ t. dried oregano
    1/8 t red pepper flakes (or more to taste)
    ½ t basil
    1 14 oz can tomatoes
    6 c. Swanson 99% fat free chicken broth (or veggie stock for vegetarian)
    2 15 oz cans kidney or cannellini beans
    4 cups cooked whole wheat pasta-penne and rotini work best
    Freshly shredded parmesan cheese. (optional)


1In a saucepan, cook onion, carrots, celery and bell pepper in olive oil until onion is translucent and others are tender crisp. Add garlic, cook another 1-2 minutes until garlic is fragrant, and slightly translucent but not brown.
2. Place vegetables in a large soup pan or crock pot, add herbs, tomatoes, broth and beans. Simmer 1 hour on medium low heat.
3. While soup is simmering prepare pasta according to package directions. Drain.
4. To serve spoon 1/2 c. hot pasta into a soup bowl, fill with approx. 1 c. soup and top with grated parmesan cheese if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user KEEYAHWE.

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