Beans and Pasta (Pasta Fajioli)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 507.0
  • Total Fat: 18.4 g
  • Cholesterol: 53.3 mg
  • Sodium: 1,283.0 mg
  • Total Carbs: 60.6 g
  • Dietary Fiber: 9.6 g
  • Protein: 26.7 g

View full nutritional breakdown of Beans and Pasta (Pasta Fajioli) calories by ingredient


Great for cold winter nights but also light enough for simple summer dinner Great for cold winter nights but also light enough for simple summer dinner
Number of Servings: 6


    16 oz Johnsonville All Natural Ground Mild Italian Sausage
    1.75 cup Aldi's Tomato Sauce (by JENNALYN216)
    7 serving Canellini Beans Whit Kidney Bush's 1/2 c (by AUBREYJO)
    4 serving Barilla - Ditalini Pasta (2 oz. serving)
    4 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE)
    2 tbsp Oregano Leaves, dried (by MISSBRI)


In a large pot break up sausage and fry out. If using link sausage remove casing and break up sausage. (This will be 4 sausage links). Add garlic and continue frying another minute. Add 2 cans Canellini beans with liquid and 4 cups water. Bring to a boil and simmer for about 1 hour stirring occasionally.

Add 16 oz. tomato sauce, oregano and additional water if needed. (Soup may look thin but will thicken some when pasta is added.) Return to boil and continue simmering until ready to serve.

Meanwhile cook 8 oz. Ditalini pasta according to box directions. Drain and set aside.

10 - 15 minutes before serving stir pasta into soup. Heat well adding water if needed. Serve with Parmesan cheese for soup and crusty bread and butter.

Serving Size: Makes 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DONNAC623.