How To Make Pasta Fagioli

Easy Pasta Fagioli

I’m giving it four stars, although I did make some changes to the recipe. This recipe appears to have an imbalance between the amount of tomato sauce (32 oz) and the amount of chicken broth (14 oz). I was under the impression that it would taste just like eating tomato sauce. In any case, I used 32 oz. of 99 percent fat-free broth and 15 oz. of tomato sauce to make a reversal of the proportions. In the future, I might play around with the proportions a little. In addition, I used one chopped onion instead of just one slice, and I reduced the amount of basil by a significant amount, per family desire.

My children are not fond of the large amount of beans that appear in this meal.

It also appears to be a lighter shade of blue.

My modifications were to increase the oil by 3-4 tablespoons, increase the garlic by 5 cloves smashed, change one of the cans of tomato sauce with a can of diced tomatoes for extra texture, and finish by adding freshly grated parmesan cheese.

Continue readingAdvertisement Very wonderful, especially on a chilly night like tonight.

Aside from that, I diced up a whole onion and cooked the pasta right in the soup (I didn’t see the need in using another pan!).

A sprinkle of pepper flakes and a dash of garlic powder were added in addition to the original components.

  • It was at Olive Garden that I first tried pasta fagioli, and I’ve wanted to cook it ever since.
  • Continue readingDelicious!
  • Otherwise, it would be too “tomatoey,” in my opinion.
  • Because the tomato sauce was too thick to use as a soup base, I added 1 1/2 cups of water.
  • In addition, I used a large can of cannellini beans.
  • This is something I’ll create again!
  • I believe this is the first time I have given merely two stars.
  • Sorry!

Pasta e Fagioli (Italian Pasta and Beans)

Numerous delectable delicacies have been bestowed upon us by the Italians. Of course, I’ve been a fan of pizza and spaghetti for as long as I can remember, but I’ve only just discovered the delights of pasta and vegetables. Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” Even though pasta and beans don’t seem particularly appetizing (unless you’re me), I can tell you that this hearty Italian stew is absolutely delectable. Pasta and beans are transformed into a substantial meal-in-a-bowl with the addition of aromatics, crushed tomatoes, fresh parsley, and Tuscan kale.

If you enjoy homemade minestrone soup, marinara sauce, lasagna, or baked ziti, I believe you’ll enjoy this stew as much as I do.

It tastes even better the next day.

I’m guessing you already have the majority of the items in your kitchen.

How to Make the Best Pasta e Fagioli

How do we transform ordinary components into something extraordinary? This is where the trick lies in the process. You’ll find the complete recipe below, but here’s a quick synopsis with some more thinking behind it.

  1. Cook the chopped onion, celery, and carrot in olive oil until they are soft, then set them aside. Despite the fact that we won’t cook them for long enough to produce a proper soffritto, they will serve as the foundation of flavor in this meal. Then we’ll add the garlic and cook it for just a few minutes to soften it (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re simmering the soup). Pour in one quart of vegetable broth along with several cups of water, and bring the mixture to a good simmer—I’m sure that boiling canned tomatoes transforms them from tinny to vibrant—then remove from heat. The water increases the volume without adding any more salt. However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will need lots of it. Bay leaves, dried oregano, and red pepper flakes will be added to the soup, and it will be cooked for ten minutes to bring it all together
  2. I want to emphasize that the blending step is optional (and you can certainly skip it if you don’t have a blender), but—this step is what produces the luscious, creamy-yet-creamless texture you see here. Nothing more than scoop off a portion of the boiling liquid and combine it with a portion of the beans is required. It will change your soup, and you’ll be finished in no time. We’ll throw in the rest of the beans, along with the pasta, greens, and parsley. The soup will be cooked until the pasta and kale are soft
  3. The next step, after removing it from the heat, is to season it with a tablespoon of fresh lemon juice and a tablespoon of olive oil. Taste it before and after (with caution!) and you’ll quickly see how much of a difference this makes

Watch How to Make Pasta e Fagioli

Pasta e ceci literally translates as “pasta with chickpeas.” This meal is identical to pasta e fagioli, with the exception that chickpeas are used expressly for the bean component. Cooking with chickpeas is a great way to experiment with new flavors.

Craving more soups?

If you like this dish, you’ll probably like these as well:

  • Traditionally prepared minestrone soups, the best lentil soup, very good vegetable soup, homemade vegetarian chili, and quinoa vegetable soup with kale are among the many recipes available.

In the comments section, please let me know how your pasta and vegetables turn out. I’m always delighted to get your correspondence. Print

Pasta e Fagioli (Italian Pasta and Beans)

  • Author:
  • Approximately 20 minutes of prep time, 40 minutes of cooking time, and 1 hour total time. Yield: 6 bowls1 x Stovetop stew in the category of stews
  • Italian cuisine in the method of cooking.

4.9 stars out of 290 reviews Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” However, this dish is much more than that! This delicious vegetarian stew is bursting with tempting fresh flavor that will have you begging for more. It’s also vegan if you don’t top it with cheese, which is what I did. This recipe makes enough soup for 6 bowls or 8 cups. Scale


  • Split 4 tablespoons extra-virgin olive oil medium-large yellow onion, finely chopped
  • 1 medium-large yellow onion, finely chopped
  • 2 carrots, peeled and coarsely chopped after being cleansed
  • Celery, coarsely chopped
  • 1/4 teaspoon fine sea salt, divided
  • 2 ribs celery peppercorns, freshly ground black, to taste
  • 4 garlic cloves, crushed or minced
  • 15 ounces crushed tomatoes*
  • 4 cups vegetable broth
  • 3 cups water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 14 teaspoon red pepper flakes (omit if you are sensitive to spice)
  • 1 bay leaf 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
  • 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained Cavatelli, ditalini, elbow, or tiny shell pasta of your choosing (about 4 ounces)
  • Tuscan kale (tough ribs removed first), chard, collard greens
  • 14 cup finely chopped Italian parsley
  • 1 tablespoon freshly squeezed lemon juice (about a 12 medium lemon)
  • 1 tablespoon finely chopped Italian parsley Optional garnishes include more chopped parsley, freshly ground black pepper, grated Parmesan cheese, or a small spray of olive oil.


  1. Melt 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat, stirring constantly, until shimmering. Add the finely chopped onion, carrot, and celery, as well as 12 teaspoons of salt and around 10 twists of black pepper. Continuing to stir often, simmer until the vegetables are softened and the onions are translucent, approximately 6 to 10 minutes. Stir in the garlic and continue to cook, tossing regularly, until the garlic is fragrant, about 30 seconds. Cook until the tomatoes are boiling all over the surface of the pan, stirring often. Combine the broth, water, bay leaves, oregano, and red pepper flakes in a large mixing bowl. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally. Allow 10 minutes of cooking time, stirring regularly, and decreasing the heat as needed to maintain a soft simmer. Transfer approximately 1 12 cups of the soup (avoid the bay leaves) to a blender using a heat-safe measuring cup. DIRECTIONS: Add approximately 34 cup of the drained beans to the mixture. Make sure the lid is securely fastened and blend until fully smooth, taking care not to allow hot steam escape through the opening. Pour the blended mixture back into the soup
  2. Then, while the soup is still boiling, add the remaining beans, pasta, greens, and parsley. Pour in the bay leaves and simmer for another 5 minutes, turning often to avoid any pasta from adhering to the bottom of the pot. Remove the pot from the heat and set it aside to cool for 5 minutes before serving. Stir in the lemon juice, the remaining tablespoon of olive oil, and the remaining 14 tsp salt until everything is well combined. Taste and season with additional salt (I generally use an additional 14 tsp) and pepper until the flavors are vibrant and complex. Garnish soup bowls with chosen garnishes and serve immediately
  3. Leftovers are even better the next day. Reheat leftover soup until it has reached room temperature before covering and refrigerating for up to 5 days. Alternatively, freeze leftover soup in individual serving sizes and reheat as needed.


Recipe modified from my minestrone recipe, with thanks toBon Appétit (and their comments area!) for the inspiration. *Tomatoes that we recommend: In this recipe, I used Muir Glen tomatoes, and because they don’t sell plain, I used their fire-roasted crushed tomatoes instead. Make it gluten-free by following these steps: Making gluten-free noodles from a tiny, robust grain such as maize and quinoa is simple. Make it dairy-free/vegan by following these steps: Don’t forget to leave out the cheese.

For those who don’t have access to a stand blender, you may use an immersion blender to thoroughly combine (but not completely) a part of the liquid with the beans in a separate (heat-safe) container.

Alternatively, you may skip this step entirely. Your soup will be a little chunkier and less creamy than usual, but it will still be delicious.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

Do you have a need for something meaty, healthful, and warm? The dish Pasta e Fagiole (often known as pasta and beans) is the solution. This soup comes together in no time and is quite flexible, making it ideal for those dismal winter days when you want something quick and tasty. Make use of anything you have in your crisper by chopping up and throwing it in the saucepan! Traditionally, this soup is cooked with dry beans, but we’ve made it using canned beans for the sake of convenience. Not only can we be confident that canned beans will be cooked precisely every time, but we can also use the canning liquid from the beans to enhance the flavor of the dish.

  1. Just remember to account for the extra time required for soaking the dry beans.
  2. We’ll go through all of the options for replacements and additions in detail below, so you can make your Pasta e Fagioli the best it can be!
  3. That does not imply, however, that they must be the only veggies available.
  4. If you like your soup to include more leafy greens, kale, bok choy, or escarole are all good choices.
  5. You can add more delicate greens, such as swiss chard or spinach, near the end of the cooking process.
  6. In this meal, the noodles are cooked with Ditalini, which are little tube-shaped pasta that is traditionally used in Italian cuisine.
  7. You may use any type of pasta you have on hand, but we recommend avoiding longer noodles such as spaghetti and fettuccine.

It is, however, completely optional!

As soon as all of the fat has been rendered out of the pan, transfer it to a plate lined with paper towels and use the remaining fat to sauté your veggies.

The addition of chicken or shrimp would also be delicious; however, bear in mind that they cook at varying speeds and would need to be added at various phases of the cooking process.

Often, store-bought broth is seasoned with an excessive quantity of salt, making it taste bland.

Remember, it’s far simpler to correct a soup that’s been under-seasoned than it is to fix one that’s been over-seasoned.

This soup is substantial enough to serve without the addition of meat, so feel free to experiment!

When it comes to this meal, the CheeseParm is the most conventional path to go; a little freshly grated cheese on top before serving goes a long way.

They’ll add another layer of richness and flavor to this soup, elevating it to a whole new level of deliciousness.

If you’re on a tight budget, substitute pecorino for the parmesan.

Final touches and preparations A well-chosen garnish may completely transform a soup.

In addition to the herbs, red pepper flakes and a splash of lemon would be excellent additions.

However, be sure to include something with a little brightness, such as herbs or citrus, to give this rich soup a dose of brightness.


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Olive Garden Pasta e Fagioli

This copycat dish is incredibly simple and no-fuss, and it is delightfully substantial and warming, yet it tastes 100 times better than the restaurant version! It’s true that I should be talking about ice cream and cool summery drinks at this time of year, but even in 100-degree temperatures, I need a warm cup of soup, especially if it’s my all-time favorite Olive Garden soup. Yes, this is an exact replica of Olive Garden’s comforting Spaghetti e Fagioli soup, which is a pasta and bean soup that is served at the restaurant.

See also:  How To Boil Water For Pasta

The only thing that requires some effort is the preparation of the vegetables.

The best part is that this recipe makes enough food to feed an army!

Besides that, if you’re anything like me, you’ll have the air conditioning blasting in your face while you gorge yourself on this delicious, comforting imitation soup!

Olive Garden Pasta e Fagioli

8 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes Another deliciously substantial and comfortable meal that is incredibly simple and no-fuss, only it tastes 100x better than the original!


  • 1 cup ditalini pasta
  • 2 tablespoons olive oil, divided
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 medium-sized onion, chopped 3 carrots, peeled and chopped
  • 2 celery stalks, diced
  • 3 eggs, beaten
  • 2 cans chopped tomatoes (1 (15-ounce) can tomato sauce
  • 3 cups chicken broth
  • 1 (16-ounce) can tomato sauce
  • 1-tablespoon dried basil
  • 1-tablespoon dried oregano
  • 3/4-tablespoon dried thyme Taste and season with Kosher salt and freshly ground black pepper to your liking. 1 (15-ounce) can red kidney beans, drained and washed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed


  1. Cook the pasta according to package directions in a large pot of boiling salted water
  2. Drain thoroughly and put aside. In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat until shimmering. Drain excess grease from the skillet and put aside the Italian sausage once it has been cooked until browned, around 3-5 minutes, making sure to crumble the sausage as it cooks. To the stockpot, add the remaining 1 tablespoon of oil. Combine the garlic, onion, carrots, and celery in a large mixing bowl. Cook, stirring regularly, for 3-4 minutes, or until the vegetables are soft. Using a hand blender or stand mixer, blend in the chicken broth with the tomato sauce and chopped tomatoes. Stir in the Italian sausage and 1 cup water until well combined
  3. Season with salt and pepper to taste. Bring to a boil, then decrease heat to low and cook, covered, for 10-15 minutes, or until veggies are fork-tender. Stir in the pasta and beans until everything is hot. Serve as soon as possible

Did you Make This Recipe?

Drain and put aside the pasta after it has been cooked according to package directions in a large saucepan of boiling salted water A large stockpot or Dutch oven should be heated over medium heat with 1 tablespoon olive oil. Drain excess grease from the skillet and put aside the Italian sausage once it has been cooked until browned, around 3-5 minutes. Make careful to crumble the sausage as it cooks. Add the remaining 1 tablespoon of oil to the stockpot and bring it to a simmer. Combine the garlic, onion, carrots, and celery in a large mixing bowl.

Sautee until the vegetables are soft (approximately 3-4 minutes, stirring periodically).

Bring to a boil, then lower heat to low and cook, covered, for 10-15 minutes, or until veggies are fork-tender; In a large mixing bowl, combine the spaghetti and beans until well combined.

Pasta Fagioli Soup {Better than Olive Garden’s!}

Italian-style soup with robust ground beef, fresh veggies, creamy beans, soft noodles, and delectable herbs in a thick and savory broth is a comforting meal.

Homemade Pasta Fagioli Soup Recipe

This dish for spaghetti fagioli is a must-try that you just must not miss. You will agree that it is one of the ultimate comfort foods, and it is also one of the greatest soups you will ever prepare! Since I first shared this soup recipe with you six years ago, it has quickly become a reader favorite. A family favorite, of course; this soup is a hit with every member of my extended family. You’ll like that it makes use of items that are usually found in the kitchen (do you keep ground beef in the freezer like I do?

And it is quite simple to prepare; there is nothing complex here, and everything comes together in a single pot! It’s a win all around! Please give it a try and report back to me on your experience.

What Does Pasta e Fagioli Mean?

The Italian phrase “pasta e fagoili” (pasta and beans) translates to “pasta and lentils.” It’s a hearty soup with lots of both of these ingredients.

Pasta e Fagioli Video Tutorial:

  • Ground beef is a type of meat that is ground and seasoned. Make sure you use ground beef that is at least 80 percent lean. You can also use half Italian sausage and half olive oil to make it a burger. This is used to sauté the vegetables, so you won’t need much of it. Yellow onion, carrots, celery, garlic, and parsley are among the vegetables used. Canned tomato sauce, chopped tomatoes, kidney beans, great northern beans, and low-sodium chicken broth combine with fresh veggies to create a layered taste experience. Because of the canned components, this is a weeknight-friendly meal that requires minimal preparation
  • Sugar. The acidity of the canned tomatoes is very somewhat balanced by this very little quantity. If you choose, you may eliminate the dried oregano, basil, thyme, and marjoram from the recipe. If you don’t have all of the different dried herbs on hand, you may substitute an Italian seasoning blend for the remainder. 1 tablespoon of Ditalini pasta should suffice. In a pinch, another little pasta, such as macaroni or even orzo, may suffice
  • Parmesan cheese is also optional. Romano cheese shredded will also work well

How to Make Pasta Fagioli Soup:

  1. Cook the meat in a saucepan, drain it, and then move it
  2. In the same saucepan, saute the vegetables. Combine the broth, tomato sauce, tinned tomatoes, sugar, dry herbs, and meat in a large mixing bowl. Cook until the vegetables are soft. Prepare the ditalini. Warm the pasta and beans in the broth for a few minutes before stirring in the parsley.

How to Make Crock Pot Pasta Fagioli:

  1. Cook the meat in a skillet before putting it in the crock cooker. Cook the onion and garlic in a skillet before adding them to the crock pot. Add the rest of the ingredients, up to and including the salt and pepper. Cook for 4 hours on a low heat setting. Cook the pasta in a separate pot on the stovetop at the conclusion of the cooking process. Serve the soup while still hot, with the beans and parsley added.

How to Store:

It is possible to keep the pasta e fagioli soup (without the pasta) in the refrigerator for up to 3 days in an airtight container. Storage in separate microwave-safe containers allows me to reheat individual servings straight from the fridge, which is a time saver.

Can I Freeze Pasta Fagioli Soup?

Yes. It freezes extremely well for around 3 months when stored in an airtight container (leave approximately 3/4-inch of space at the top of the container for liquid to expand). I normally keep the soup and the cooked pasta (tossed with a little olive oil) in separate freezer bags to save space. Prior to reheating, allow frozen items to defrost overnight in the refrigerator.

How to Reheat:

Cook the soup in a saucepan on the stovetop over medium heat, stirring regularly, until it is heated through.

Can I Cook the Pasta in the Soup?

If you intend to serve the soup to everyone at once, you may just boil the noodles in the soup (otherwise with leftovers the pasta gets soggy). It will take around 10 – 15 minutes of simmering, and you will need to add 1 cup of water to compensate for the amount of water it will absorb.

What Sides Go Well with Pasta Fagioli Soup?

  • A side salad with Italian Salad Dressing or Creamy Pesto Dressing
  • Copycat Olive Garden Breadsticks
  • No Knead Crusty Bread
  • Cheesy Garlic Bread
  • Soup, salad, and bread are on the menu. I think this sounds like the ideal comfort meal combo to me

Pasta e Fagioli Soup

This Pasta e Fagioli is one of my all-time favorite soups, and it’s also one of my most popular recipes on the blog! Vegetables abound, and the dish is bursting with authentic Italian flavor. It’s really cozy, filling, and simply wonderful! Servings:6servings Prep15minutes Cook35minutes Ready in 50 minutes or less

  • 2 tablespoons olive oil, divided
  • 1 pound lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (approximately 3 stalks)
  • 3 cloves garlic, minced (1 tablespoon)
  • Tomato sauce (three 8-ounce cans)
  • Chicken broth (one 214.5-ounce can) with reduced sodium 1/2 cup water, then as much as you like
  • 1 (15 oz) can of candied tomatoes
  • 2 tablespoons granulated sugar 1 1/2 tablespoons dried basil
  • 1 tablespoon dry oregano
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram 1 cup dried ditalini pasta
  • Salt and freshly ground black pepper to taste
  • 1 (15 oz) can candark red kidney beans, drained and washed
  • 1 (15 oz) can candgreat northern beans, drained and rinsed
  • 1(15 oz) can candark red kidney beans, drained and rinsed Romano or Parmesan cheese, finely shredded, to be used as a garnish 3 tablespoons finely minced fresh parsley
  • In a large saucepan, heat 1 tablespoon olive oil over medium high heat until shimmering, then crumble in the ground beef and simmer, tossing periodically, until cooked thoroughly. Remove the fat from the steak and transfer it to a dish to put it aside. In the same saucepan, heat the remaining 1 tablespoon olive oil. Add the onions, carrots, and celery and saute over medium-high heat for approximately 6 minutes, or until the vegetables are soft
  • Add the garlic and sauté for another minute. Add the chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef to a large pot and season with salt and pepper to taste
  • Boil until the meat is no longer pink. After bringing the pot to a boil, decrease the heat to medium-low, cover with a lid, and cook, stirring periodically, until the vegetables are tender, approximately 15 to 20 minutes
  • During this time, prepare the ditalani pasta according to the package guidelines, cooking until al dente. Cooked and drained pasta, as well as kidney beans and great northern beans, should be added to the soup*. You may thin it up with a bit extra broth or water if you want to. Allow for an additional minute of cooking. Add the parsley and serve immediately with grated Romano or Parmesan cheese on top.

*If you don’t want to consume the entire soup at once, I recommend dividing it into individual portions and adding the pasta afterwards. Otherwise, the pasta becomes mushy and absorbs an excessive amount of fluid. Nutritional Values Soup with Pasta and Beans (Amount Per Serving) The following nutrients are included in the calorie total: 540 calories (126 percent of the daily value*) Fat14g22 percent Saturated fat 4g25 percent Cholesterol49 mg Sodium (718mg) is 16 percent of the total. Potassium 1616mg (31 percent).

Thirteen percent protein (35 grams) and seventy percent vitamin A (4375 micrograms).

The original recipe was published on October 5, 2012, and the most recent change was on January 17, 2020.

Easy Pasta E Fagioli

Pasta e fagioli, which translates as “pasta and beans,” comes together in 10 minutes and bakes in a little more than 30 minutes. Magnifico!


  • 1tblsp vegetable oil
  • 1medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1can (15 oz) ProgressoTM cannellini beans, drained and rinsed
  • 1can (14.5 oz) diced tomatoes
  • 1carton (32 oz) ProgressoTM chicken broth
  • 2tablespoons chopped fresh parsley
  • 1tblsp dried basil leaves, crushed
  • 1cup uncooked elbow macaroni (4 oz)

Progresso Broth is used in this recipe.


  • 1Heat the oil in a 3-quart saucepan over medium heat until shimmering. Cook and stir for 2 minutes after adding the onion and garlic. Combine all of the ingredients, except the macaroni and cheese, in a large mixing bowl. Bring the water to a boil. Reducing temperature to medium-low
  • Covering and cooking for 10 minutes, stirring periodically
  • 2Removing cover and increasing temperature to high. Bring the water to a boil. Reduce the heat to a medium setting. Cook the macaroni for 10 to 15 minutes, or until it is soft. Cheese should be sprinkled over each dish.

Tips from the Pillsbury Kitchens

  • Tip 1: Toss in 1 cup red bell pepper, zucchini, or other fresh vegetables from your garden
  • Mix well. tip 2Crushing the dried basil releases the oils and increases the flavor
  • If you have fresh basil growing in your yard, you may substitute it for the dry basil.

Nutrition Information

360Calories, 8 g total fat, 20 g protein, 51 g total carbohydrate, 6 g sugars g

Nutrition Facts

Calories360 70 calories come from fat The total fat content is 8g13 percent. Saturated fat3g15 percent of total calories Trans Fat0g is an abbreviation for Trans Fat0g. Ten milligrams of cholesterol is four percent. Sodium1420mg 59 percent of the population The potassium content is 720mg21 percent. Carbohydrates in total (51g17 percent) Dietary Fiber8g31 percent of total calories Sugars6g Protein20g Vitamin A10 percent 10 percent Vitamin A10 percent 10 percent Vitamin C is 15 percent of the daily recommended intake.

15 percent of the population Calcium is 25 percent of the total. Iron accounts about 30% of the total. 30 percent of the population


3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat; 3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 1

See also:  How Long To Boil Pasta Al Dente
Carbohydrate Choice

The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2 Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Pasta e Fagioli (Pasta Fagioli)

The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2* 2020 ®/TM General Mills, Inc. All Rights Reserved.

Variations of Pasta Fagioli

It’s also a meal with a zillion different versions. It is possible to produce a pasta and vegetables meal that is so thick that it is essentially just a pasta dish. There are others who use so many tomatoes that the fazool appears like a thick tomato soup with pasta and beans. White beans, borlotti beans (which are essentially the same thing as cranberry beans), and even kidney beans are occasionally found on menus around the country. Every now and again, you’ll come across some meat, whether it’s leftover meatloaf or small meatballs, such as those found in Italian wedding soup.

My Pasta Fagioli

This variation of pasta fagioli is more of a chicken soup, with beans, pasta, and a little tomato added to the mix. You can increase the amount of tomato if you like. A drizzle of excellent olive oil over the soup at the end, or a grating of parmesan cheese on top, is a common finishing touch for me.

Pasta Tip for Pasta Fagioli

One thing to keep in mind about this soup: because it contains pasta, you must either consume it all in one sitting or accept the fact that the pasta will continue to absorb the soup while it is stored in the refrigerator. As a result, it will be thicker the next day, nearly like a French potage. It’s still good, but it’s a little different. It’s important to note that this soup does not freeze well due to the pasta. Thank you for your time and consideration.

Which Types of Pasta Can You Use in Pasta Fagioli?

Ditalini is a little pasta shape that is usually used in this soup, although other small pasta shapes can be used as well. Try one of the other pasta dishes on this list.

  • Tubetti
  • Cannolicchi
  • Elbow macaroni
  • Orzo
  • Canneroni
  • Vermicelli broken into small pieces

How Can I Thicken My Pasta Fagioli?

The soup for Pasta Fagioli does not have to be thick, but if you want your soup thick, there are various methods for making it thicker.

  • After the soup has finished cooking, remove 1/2 cup of the beans and purée them before adding them back into the soup. The pasta should be cooked in the soup, and the starch from the pasta will aid in thickening the soup. After the soup has been fully cooked, remove the lid and continue to simmer for another hour to enable some of the liquid to evaporate. In order to ensure that an excessive amount of liquid does not evaporate, check every 15 minutes. Simply place the soup in the refrigerator overnight to enable the flavors to blend. During the cooling process, the beans will continue to absorb moisture, and the soup will organically thicken.

How to Make Vegetarian Pasta Fagioli

Instead of using chicken stock, use vegetable stock to make this pasta fagioli dish vegetarian. There are no further modifications required.

Can You Freeze Pasta Fagioli?

It is possible to freeze this soup; but, when it is thawed, the pasta will have broken down and the texture will be somewhat different, not to mention unappetizing. If you wish to freeze portions of this soup, or any other soup that contains pasta, such as minestrone, be sure that the pasta is not cooked in the soup before freezing it. Preparing it separately and adding it to the soup just before serving is a good idea. As a result, whatever amount of the soup you freeze will not contain any pasta, and cooked spaghetti can be added once the soup has been defrosted and warmed after it has been frozen.

More Easy Soups for Chilly Weather

  • Vegetarian Chickpea Minestrone, Split Pea Soup, One-Pot Chicken and Rice Soup, Ham and Potato Soup, and Vegan Mushroom Barley Soup are some of the options.

When making pasta e fagioli, ditalini pasta is typically used, but you may use any short pasta—or you can break up vermicelli into little bits—to make the dish.

  • 2 large cloves garlic, minced
  • 1/4 teaspoonchili flakes
  • 1 teaspoonItalian seasoning
  • 6 cups chicken stock (or vegetable stock for a vegetarian option)
  • 1 cup chopped peeled tomatoes, fresh or canned
  • 3 tablespoonsextra virgin olive oil
  • 1 cup chopped onion
  • 1 large carrot, peeled and chopped
  • 1 large celery stalk, chopped
  • 3 tablespoonsextra virgin olive a half-pound of ditalini pasta
  • 2 15-ounce cans cannellini or borlotti beans, drained and washed (or 3 1/2 cups freshly cooked beans)
  • 1/4 cup minced parsley Season with Kosher salt and freshly ground black pepper to taste
  1. Preparing the vegetables: In a large saucepan, heat the olive oil over medium-high heat until shimmering. Continue to sauté for 2 to 3 minutes, or until the onion and carrot are tender and translucent, depending on how big your pan is. Toss in the garlic, chili flakes, and Italian seasoning and cook for another minute or two. Elise Bauer’s recipe for chicken stock, tomatoes, and pasta: Bring the chicken stock and tomatoes to a boil in a saucepan. Cook the pasta until al dente, stirring constantly, until the broth is well heated. Elise Bauer is a woman who works in the fashion industry. Add beans and parsley when the pasta is al dente, according to Elise Bauer: When the pasta is al dente, add the beans and simmer for another 2 to 3 minutes. Remove the pan from the heat and whisk in the parsley. Season with salt and freshly ground black pepper to taste. Elise Bauer is a woman who works in the fashion industry.
Nutrition Facts(per serving)
398 Calories
11g Fat
57g Carbs
20g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 398
% Daily Value*
Total Fat11g 14%
Saturated Fat 2g 10%
Cholesterol7mg 2%
Sodium893mg 39%
Total Carbohydrate57g 21%
Dietary Fiber 9g 33%
Total Sugars 8g
Vitamin C 11mg 54%
Calcium 140mg 11%
Iron 6mg 32%
Potassium 1115mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Pasta Fagioli – Classic Italian Beans and Pasta Soup

It’s easy to get into the fall spirit with Pasta Fagioli, a classic Italian soup that’s full of vegetables. This hearty soup is made with tender white beans, healthy pasta, a mix of aromatic chopped vegetables, and a savory tomato broth that is sure to become a family favorite.

Hearty Bean Soup with Sausage and Pasta

It’s time to make some soup, you guys! At the very least, it’s on its way there, you know? What I really enjoy about this time of year is that we can all start to look forward to donning our hygge and bringing out the sweaters, scarves and, of course, those delicious soup recipes! Pasta Fagioli is a delicious dish that will appeal to fans of minestrone. However, if you reside in the United States, you may have heard it termed “pasta fazool,” which means “pasta and beans in a tomato sauce.” This is due to the fact that in Napoli, the dish is referred to as “pasta e fasule.” I just wanted to throw in a little trivia for you.

In this substantial peasant dish, white beans are combined with tiny pasta and the typical trinity of carrots, celery, and onion to create a filling and nutritious dish.

Recipe Ingredients

So, what exactly is in this soup? Beans, pasta, and vegetables are some of the staples. Extra flavor and a bit of substantial protein come from the addition of Italian sausage to my omelet recipe. If you don’t want to use sausage, you may either substitute a ham bone, some chopped smoky bacon, or just leave out the sausage and make it vegetarian.

  • I’m curious as to what’s in this broth. Beans, pasta, and vegetables are the foundation of any meal. To add even more flavor and a little of substantial protein to mine, I like to add Italian sausage. If you don’t want to use sausage, you may either substitute a ham bone, some chopped smoked bacon, or just leave out the sausage and make it vegetarian.

Can I make Pasta Fagioli with dried beans?

Yes, it is possible! In fact, some chefs claim that the greatest pasta fagioli is cooked with dried beans rather than fresh. Here’s how to go about it:

  1. Using a half-pound of dried great northern beans, rinse and pick over them, then soak them overnight (or for at least 8 hours) before using them. When it’s time to cook the beans, drain and rinse them thoroughly. Continue to follow the recipe exactly as instructed
  2. Keep in mind that soaking the beans will make them more delicate, and you may need to add a little more water if they soak up too much water during the cooking process. Predict that the dry beans will take between 20 and 30 minutes to cook at the very least.

How to Make Pasta Fagioli

This soup is really simple to prepare! And, owing to the canned beans, it cooks very quickly while still tasting like you spent all day simmering it.

  1. Cook the sausage until it is done. Heat a tablespoon of olive oil in a Dutch oven, or a big deep pot, over medium heat until shimmering and fragrant. Cook the sausage, breaking it up into crumbs with a wooden spoon, until it is cooked through. It should take around 5 minutes to heat through completely. Afterwards, remove the cooked sausage to a platter and put it aside while you prepare the Aromatics and Tomato Paste. Then, in the same saucepan that you used to cook the sausage, heat the remaining tablespoon of olive oil until shimmering. Cook for 5 minutes, stirring occasionally, after which add the onions, celery, and carrots. Cook for 20 seconds, or until the garlic is aromatic and begins to become translucent, after which remove it from the heat. Add in the tomato paste and mix well. Season with salt and pepper, then add the other ingredients and combine well. Combine the drained and rinsed beans, diced tomatoes, tomato sauce, and broth in a large mixing bowl. Stir in the sugar, rosemary, herbs, and the cooked sausage with a wooden spoon until everything is well combined. Increase the heat to a high setting and bring the soup to a rolling boil. Once the water has come to a boil, add the pasta and decrease the heat to medium. Cook for 8 minutes, or until the pasta is al dente
  2. Remove from heat and serve immediately. Finally, taste the final soup for seasonings such as salt and pepper and make any adjustments. Take the pan off the heat. Place soup in soup bowls and top with freshly grated parmesan and parsley
  3. Serve immediately.

Tips for Success

Despite the fact that making this soup is as simple as it gets, I have a number of helpful hints to provide! Continue reading for some of my favorite “hacks” for creating pasta fagioli at home.

  • Blender Tip: If you want a thicker, creamier foundation for your soup, simply remove a cup or two of the soup and puree it in a blender until it is smooth and creamy (be very careful and cool the soup first). Return the pureed soup to the pot and heat through. Cheese: If you have some Parmesan rind on hand, sprinkle it into the boiling soup for a bit of extra flavor and nutrition. This is a fantastic tip that works with a wide variety of soups
  • Nevertheless, Vegetables should be included: It’s fine to add in any leftover spinach, mushrooms, zucchini, or other vegetables into your pasta fagioli for extra nutrition and to prevent wasting food.

Serving Suggestions

Bread and a vegetable or salad are among of my favorite side dishes to serve alongside this substantial pasta fagioli dish, which I make often. Here are some recipes to get you started on your own food planning!

  • To serve with pasta e fagioli, a crusty slice of artisan bread is ideal
  • But, if you’re looking for a speedier option, try these simple Air Fryer Red Lobster Biscuits! They bake up wonderfully in the air fryer (or in your standard oven) with only a handful of ingredients
  • Zucchini: This versatile vegetable mixes well with almost everything and provides an extra serving of non-starchy veggies to your pasta e fagioli. My Crispy Air Fryer Parmesan Zucchini Fries are a delicious and healthy side dish that is both healthy and delicious. Salad Caprese (Caprese Salad): When I’m looking for the ultimate side dish, I turn to caprese salad, which is refreshing, bright, and healthful. Want to boost the ante even further? Fortunately, this Creamy Caprese Stuffed Avocadorecipe will do the trick.
See also:  How To Pronounce Penne Pasta

How to Store and Reheat Soup Leftovers

  • To serve with pasta e fagioli, a crusty slice of artisan bread is ideal
  • But, if you’re looking for a speedier option, try these simple Air Fryer Red Lobster Biscuits! They bake up wonderfully in the air fryer (or in a conventional oven) with only a handful of ingredients. Zucchini: This versatile veggie pairs well with nearly everything and provides an extra serving of non-starchy vegetables to your pasta e fagioli. My Crispy Air Fryer Parmesan Zucchini Fries are a delicious and healthy side dish that is both refreshing and crunchy. a salad with fresh mozzarella and tomatoes (sometimes known as caprese salad). Caprese salad is my go-to side dish when I’m looking for something light, colorful, and healthful. Interested in ratcheting things up even more? This recipe for Creamy Caprese Stuffed Avocado will do the trick.

Can I Freeze Pasta Fagioli?

  • Yes, pasta fagioli may be stored in the freezer. Pour the soup into freezer containers, allowing a little amount of space to allow for expansion of the liquid as it freezes
  • I prefer freezing in individual portions for ease of use. Freeze for a period of up to three months. Reheating after being frozen requires an overnight thawing in the refrigerator.

Pasta Fagioli Soup

This classic Italian soup is a family favorite because to the addition of tender white beans, hearty pasta, fragrant smoked sausage, and a savory broth.

Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes Course:Dinner Cuisine:Italian Bean soup, pasta e fagioli, pasta fagioli are some of the terms used to describe this dish. There are 12 servings and 358 kcal each serving.

  • Divide 2 tablespoons olive oil into 2 bowls
  • 1 pound spicy or sweet Italian sausage (removed from casings)
  • 1 small yellow onion, coarsely diced
  • The following: 3celery ribs, finely cut, 2carrots, diced, 4 cloves garlic, minced, 2tablespoons tomato paste Season with salt and freshly ground black pepper
  • Add 2 cans (15 ounces each) of great northern beans, drain and rinse
  • And cook until the beans are tender. 1 can (15 ounces) chopped tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) shredded mozzarella cheese Low sodium chicken broth
  • 2 tablespoons sugar
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 to 8 cups low sodium chicken broth ditalini pasta (or any other little shaped pasta): 12 cups For garnish, use freshly grated Parmesan cheese. to serve as a garnish, finely chopped parsley
  • In a Dutch oven or a big deep pot placed over medium heat, heat 1 tablespoon olive oil until shimmering
  • Cook the sausage, breaking it up with a wooden spoon, until it is done. Cook for approximately 5 minutes, or until the meat is cooked through. Placing the cooked sausage on a platter and setting it aside In the same saucepan, heat the remaining tablespoon of olive oil until shimmering. Cook for 5 minutes, stirring occasionally, after which add the onions, celery, and carrots. Continue to sauté for another 20 seconds, or until the garlic is aromatic. Add in the tomato paste and mix well. Season with salt and pepper if desired. Combine the beans, diced tomatoes, tomato sauce, and chicken broth in a large mixing bowl. Combine the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage in a large mixing bowl
  • Mix well. Increase the heat and bring the mixture to a boil
  • Once the water is boiling, add the pasta and decrease the heat to medium. Cook for 8 minutes, or until the pasta is al dente, stirring occasionally. Taste the soup for spices and make any necessary adjustments. Remove the pan from the heat
  • Pour the soup into soup bowls and top with freshly grated parmesan and parsley

358 calories|38 grams of carbohydrates|17 grams of protein|16 grams of fat|5 grams of saturated fat|2 grams of polyunsaturated fat|8 grams of monounsaturated fat|29 milligrams of cholesterol|447 milligrams of sodium|735 milligrams of potassium|7 grams of fiber|4 grams of sugar|1875 international units of vitamin A|9 milligrams of vitamin C|92 milligrams of calcium|3 milligrams of iron

More Hearty Soup Recipes

  • Recipes include: Guinness Beef Stew, Italian Sausage Butternut Squash Soup, Quick and Easy Instant Pot Corn Chowder, and many more.

Pasta Fazool Recipe



  • 1. In a large saucepan, sauté the pancetta in the olive oil over moderately high heat, turning periodically until the fat is rendered, about 5 minutes. 2. Transfer the pancetta to a plate and set aside. Cook, turning periodically, for about 7 minutes, or until the onion has cooked and the salt has been generously sprinkled on top. Cook, stirring constantly, for approximately 2 minutes, or until the garlic, oregano, and crushed red pepper are aromatic. Advertisement
  • Step 2
  • Pour the wine into a saucepan and simmer over moderately high heat until almost completely absorbed, about 2 minutes. Advertisement
  • Bring the chicken stock and tomatoes to a boil over high heat, stirring constantly. Stir in the pasta and cook, turning periodically, over medium heat until the pasta is al dente, approximately 10 minutes. Continue to cook for another 5 minutes after adding the beans. Add salt and pepper to taste
  • Step 3: Ladle the soup into dishes and garnish with shredded cheese, torn basil, and crusty bread

Make Ahead

The soup can be stored in the refrigerator overnight. Reheat over low heat, stirring constantly, until the soup is no longer thick.

Easy Pasta Fagioli Soup Recipe

Pasta Fagioli (also known as pasta and beans) is a substantial and tasty Italian soup that is really amazing! Serve with crusty bread and a glass of wine for a hearty lunch that everyone will enjoy! This homemade version is far superior than the one served at the Olive Garden!

Pasta e Fagioli Soup

My excitement is building as I prepare to share this soup recipe with you today! Everything about it is hearty and warm, making it the perfect dish to get us through the holidays. and Winter! Of course, I’m referring to this delicious pasta and bean soup, also known as pasta e fagioli in some circles. There are SO many different variations of this soup available! A transparent broth is used in some of them, and they are virtually like chicken noodle soup with beans. Others are quite thick, nearly resembling a thick stew.

A thick Italian-seasoned tomato soup, white beans, sausage, and pasta make up my favorite dish, which is also available online.

This dish is a hit with even my soup-hating spouse!

Ingredients for Pasta Fagioli Soup

  • If possible, choose an Italian kind of olive oil. This unfiltered organic extra virgin olive oil is one of our favorites. Red Pepper Flakes: Just a dash of heat to your dish! Please feel free to leave out
  • Yellow Onion: Cut into cubes! When in a hurry, white onion will suffice
  • Sausage: We really enjoy hot Italian sausage! Sweet or mild sausage, on the other hand, is excellent. It’s truly simply a question of personal preference. Make careful to remove the casing from the meat before putting it to the skillet. Carrots: 4 medium-sized carrots, chopped Coarsely chopped garlic (6 cloves, finely chopped)
  • Tomatoes:This soup is enhanced by the addition of fresh tomatoe. However, it is possible to omit it! I do not recommend using dried thyme in this recipe. Adds a delicious Italian flavor to the soup by seasoning with Italian seasoning! Any dry Italian seasoning will do
  • But, if you have a favorite, use that. Bone broth from chickens: Bone broth can provide an additional health benefit. Crushed Tomatoes: We prefer crushed tomatoes to diced tomatoes because they produce a more consistent and silky soup than diced tomatoes. However, if you want a chunkier soup, you may use half and half instead. White Beans: We use cannellini beans, but white kidney beans or great northern beans would also work well in this recipe. If you want a soup that has a classic appearance, I recommend using ditalini pasta. I discovered it at Target, but it is available in the pasta area of most supermarket shops. However, it is also available for purchase online. Spinach is the color of our green! It should be added at the very last so that it does not get mushy. Kale or escarole can be substituted for the spinach. Season with salt and pepper to taste! My preferred seasonings, though, are a teaspoon of salt and a half teaspoon of black pepper. Parmesan Cheese: While grated cheese is completely optional, it is strongly encouraged! Just before serving, sprinkle a tiny spoonful of the mixture on top of each bowl.

How to make Pasta Fagioli

  1. Cook the olive oil, pepper flakes, and onion in a large soup pot over medium high heat until the onion is translucent. Cook until the sausage is no longer pink, about 5 minutes. Cook until the carrots are soft, about 6 minutes, then remove from the heat. Add the garlic, thyme, and seasonings
  2. Mix well. Stir in the chicken stock and tomato sauce until well combined. Bring the water to a boil. Reduce the heat to medium-low and continue to cook, stirring periodically, for at least 30 minutes. Continue to simmer for another 10 minutes after adding the beans. During this time, prepare the pasta in a separate pot. It is not necessary to cook the pasta in the soup. This will result in your soup being thick and mushy. Prepare the pasta separately and then drain it thoroughly before rinsing the pasta in cold water before adding it into your broth or soup. Season with salt and pepper once you’ve added the spaghetti and spinach to the pan. Cook for a further 5 minutes, then serve while still hot! With lots of Parmesan cheese and crusty bread, this dish is delicious.

How to Store:

This soup can keep for up to 5 days if kept in the refrigerator. If the broth thickens excessively, dilute it with a little water or broth to make it more liquid. Additionally, you can freeze this soup for up to 2 months if you use a freezer-friendly container. It’s as simple as thawing it overnight in the refrigerator the night before you intend to serve it. After that, reheat on the stovetop or in the microwave! If you make this Pasta e Fagioli Soup, please let me know how it turns out! Post your thoughts in the comments section below, and don’t forget to take a photo and tag it #bakerbynature on Instagram!

More Cozy Soup Recipes:

  • Recipes for Italian Wedding Soup, Tomato Tortellini Soup, Italian Minestrone Soup, Meatball Soup, and Italian Chicken Tortellini Soup are all available online.

Easy Pasta Fagioli Soup Recipe

Pasta Fagioli (also known as pasta and beans) is a substantial and tasty Italian soup that is really amazing! Serve with crusty bread and a glass of wine for a hearty lunch that everyone will enjoy! This homemade version is far superior than the one served at the Olive Garden! Preparation time: 20 minutes Cooking Time: 45 minutes 1hr5mins is the total time. CourseDinner CuisineItalian

  • A tablespoon of olive oil
  • 1/4 teaspoon of crushed red pepper flakes (optional)
  • 1 big yellow onion, chopped
  • 1 pound of Italian sausage (mild, sweet, or spicy would work)
  • 4 large carrots, diced
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1 teaspoon Italian seasoning
  • 3 tablespoons olive oil a 32-ounce container of chicken broth
  • Two 28-ounce cans of crushed tomatoes with basil
  • Two 15-ounce cans of white beans
  • One cup ditalini pasta
  • Two cups baby spinach, coarsely chopped
  • One cup ditalini pasta Season with salt and pepper to taste
  • Parmesan cheese, to be used as a garnish
  • In a large soup pot, boil the oil over medium heat until it is just beginning to simmer. Simmer until the onion is extremely soft, about 10 minutes, after which add in the crushed red pepper and continue to cook. Using a wooden spoon, break up the sausage into little pieces once it has been added to the pan. Sausage should be cooked until it is brown and no pink tint remains. Cook the carrots for 5 to 6 minutes, or until they begin to soften, depending on how large they are. Cook for 1 minute, or until the garlic, thyme, and Italian seasoning are fragrant, before adding the tomatoes. Stir in the chicken broth and crushed tomatoes until everything is well-combined. Bring the soup to a boil by increasing the heat to medium-high. Reduce the heat to a low simmer and continue to cook for at least 30 minutes. This is the stage at which the soup’s taste begins to emerge. Continue to simmer the soup for another 10 minutes after adding the beans. In the meantime, bring a small pot of water to a boil on the stove. Once the water is boiling, add a pinch of salt and simmer for 7 to 8 minutes, or until the pasta is al dente (firm to the bite). Drain the pasta and rapidly rinse it under cold water to remove any remaining starch. In a large soup pot, combine the noodles and spinach and bring to a boil. Taste and season with salt and pepper to your preference. 5 minutes more, or until the spinach has softened. Remove from the heat and divide among serving dishes to serve as an appetizer. Serve immediately after sprinkling with cheese

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