Pasta Fagioli
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 251.0
- Total Fat: 5.9 g
- Cholesterol: 7.4 mg
- Sodium: 489.8 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 6.5 g
- Protein: 12.6 g
View full nutritional breakdown of Pasta Fagioli calories by ingredient
Introduction
I've always wanted to make pasta fagioli...I just love to say "pasta fagioli"...and it seeemed to be a wonderful soup to eat on a cold, windy day. I was correct! I've always wanted to make pasta fagioli...I just love to say "pasta fagioli"...and it seeemed to be a wonderful soup to eat on a cold, windy day. I was correct!Number of Servings: 8
Ingredients
-
2 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onion, raw, finely diced
1 can Bush's Cannellini Beans
1 can Great Northern Beans (White Beans)
4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium**
2 cup (8 fl oz) Water, tap
0.25 tsp Cinnamon, ground
8 oz Barilla Ditalini Pasta
2 oz Romano Cheese, grated
Salt and pepper to taste
**The recipe called for all water, it was my decision to use both chicken broth and water.
Tips
This can easily be a vegetarian or vegan soup if made with all water. It's a good comfort food. It probably isn't authentic, but I would imagine adding in fresh spinach or swiss chard (added at the very end and just "wilted" in) would be a nice addition!
Directions
Heat oil in dutch oven, add onions and cook for a minute or two. Add the 2 cans of beans (I drained and rinsed mine before I added them), the chicken broth and water. Season with salt and pepper to taste. Add the cinnamon, cover and bring to a boil; boil for 15 minutes, then reduce heat to low an simmer for 1-1/2 hr. (Simmer very slowly, add additional hot water if needed). Add the 8 oz. of pasta (ditalini, tubetini...any small size pasta) and continue to simmer until pasta is al dente. Remove from heat and serve with grated cheese sprinkled on top.
Serving Size: Makes 8 1-cup servings
Serving Size: Makes 8 1-cup servings