Three Bean Pasta E Fagioli Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 504.2 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.8 g

View full nutritional breakdown of Three Bean Pasta E Fagioli Soup calories by ingredient
Submitted by:

Number of Servings: 10


    2 tablespoons extra-virgin olive oil
    1 carrot, peeled and chopped
    3 to 4 ribs celery from the heart, chopped
    1 medium onion, chopped
    2 cloves garlic, finely chopped
    2 stems fresh rosemary (or dried)
    1 bay leaf, fresh or dried
    Kosher salt and freshly ground black pepper
    1 (15-ounce) can cannellini beans
    1 (15-ounce) can chick peas
    1 can tomato paste
    3 cups veggetable stock
    3 cups water
    1 cup mini penne with lines or ditalini
    1/2 pound fresh green beans, trimmed and cut into thirds on an angle (or frozen)
    1 lemon, zested and juiced


Heat extra-virgin olive oil in a soup pot over medium to medium-high heat. Add the carrot, celery, onions, garlic, rosemary, bay leaf, salt and pepper, to taste. Saute until the vegetables are soft, about 7 to 8 minutes. Stir in the canned beans and tomato paste, and cook for 1 minute. Add the stock and water, then cover and bring to a boil. Add the pasta and let simmer in the soup for 5 minutes, then add the green beans and simmer for 3 to 4 minutes more. Turn off the heat. Add the lemon zest, lemon juice and the parsley. Taste and season with salt and pepper, if necessary. Discard the rosemary stems. Makes 10 1 cup servings.
4 ww points per serving

Number of Servings: 10

Recipe submitted by SparkPeople user NIKI778.

Rate This Recipe