How To Make Pasta Fazool

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)

  • Thank you for sharing your experience with pasta e fagioli in the comments section! Whenever you contact me, I’m overjoyed. Print

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.

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Information displayed is based on an estimate supplied by a nutrition calculator on the internet. If you are a professional nutritionist, this information should not be regarded a substitute for his or her expertise. Visit this page for a complete nutritional disclosure.


  • 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.

This Pasta e Fagioli Is The Perfect Weeknight Winter Dinner

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.

  • Just remember to account for the extra time required for soaking the dry beans.
  • 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!
  • That does not imply, however, that they must be the only veggies available.
  • If you like your soup to include more leafy greens, kale, bok choy, or escarole are all good choices.
  • You can add more delicate greens, such as swiss chard or spinach, near the end of the cooking process.
  • In this meal, the noodles are cooked with Ditalini, which are little tube-shaped pasta that is traditionally used in Italian cuisine.
  • 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.

See also:  Where To Buy Bucatini Pasta

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.

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

Recipe for a deliciously meaty and warm restaurant-style dish that takes minutes to prepare yet tastes 100 times better than the original! 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! That’s right, this is an exact replica of Olive Garden’s comforting Pasta e Fagioli soup, which is a hearty pasta and bean soup that is served with bread.

It is only the preparation of the vegetables that requires some effort.

This recipe makes enough to feed an army, which is a huge bonus!

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


  • 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?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 8Amount Per Serving (In Grams) Calories: 340.3Calories from fat: 87.3 percent of the daily recommended intake * Total fat 9.7 g (15 percent saturated fat) Saturated fat 2.7 g 14 percent trans fat (zero grams) Cholesterol17.0mg 6 percent Sodium (888.5 milligrams) Carbohydrates44.1g15 percent of total carbohydrate Sugars: 8.4g (34%) Dietary Fiber: 8.4g (34%) 7.3g 21.6 g of protein (43 percent) * 2,000 calorie diet is used to get the percent Daily Values.

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Pasta e Fagioli (Pasta Fagioli)

Pasta e fagioli, or simply pasta fagioli, is a dish made with beans and vegetables. I was familiar with—and a fan of—this meal long before I learned how to spell it. When I was growing up in New Jersey, pasta e fagioli was a fixture on the menu of every red sauce restaurant, alongside other dishes such as spaghetti and meatballs, lasagna, alfredo, and cannolis.

Pasta fagioli, also known as pasta fazool (which is a Neapolitan dialect for the standard Italian term for “beans”), is a simple soup made with pasta, beans, and vegetables that is popular among peasants.

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.

Easy Pasta E Fagioli

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at this point. When numerous ingredient substitutions are offered, the nutrition value of the first stated item is used. It does not include garnishes or optional components.


  • 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.


  • Progresso Broth is used to make this recipe.

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.

Iron accounts about 30% of the total.


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

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 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!

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.

See also:  What Is In Pasta Salad

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.

Pasta Fazool Recipe

Featuring meaty Italian sausage, creamy white beans, plenty of vegetables, and a parmesan-infused broth that you’ll fall in love with, ourPasta Fazool Recipe is a crowd-pleaser! We add a handful of healthy kale and top this simple soup with as much parmesan cheese as our hearts wish before serving.

Pasta Fazool Recipe

The season of autumn has here, and we’re welcoming it with our Pasta Fazool, which is both tasty and rustic. Despite its simplicity, this white bean and pasta stew is one of those traditional Italian meals that will always remind me of simpler times when all you needed to cook with was a few simple ingredients and a wood-burning stove. Not to mention the image of a sweet little grandmother churning this till it’s irresistibly creamy and spooning it into charmingly imperfect handcrafted bowls.

However, because we are living in current times, there are a few contemporary components strewn among the base of white beans, garlic, carrots, celery, and pasta, as well as some fresh herbs.

The parmesan cheese rind, on the other hand, is what gives our pasta fazool its nutty taste and an additional boost of creaminess.

It’s the hidden ingredient in many Italian sauces and soups, and it gives the broth a cheesy, nutty flavor without actually adding any cheese. In spite of the fact that we’ll be adding a LOT of cheese towards the end,

But wait is pasta fazool and fagioli the same thing?

In a technical sense, absolutely. Pasta Fazool is the Americanized form of pasta fagioli, and that’s what we’re going to refer to it as here on the blog. Because, as I previously stated, I am not an authority on Italian cuisine that has been passed down through centuries. Although this is our rendition of the Italian classic, it may not appear to be identical to the original.

Ingredients in Pasta Fazool

Sausage. My children enjoy spicy foods, so we incorporated a sweet Italian sausage into our pasta fazool. Three links of ham were purchased at the deli counter, and I squeezed all of the flesh out of the casings. You may also use mild, spicy, or even turkey Italian sausage in place of the regular sausage. Aromatics. The aromatics are straightforward – a small amount of onion, carrot, celery, and garlic are added. I prefer to dice them into around 1/8-inch pieces. Ideally, everything should be around the same height and width as well.

  1. Fresh thyme is one of my favorite spices to cook with since it has a woodsy flavor while yet being crisp and fresh.
  2. White beans are a kind of bean that is white in color.
  3. We make use of two cans.
  4. Tomatillos de conserve.
  5. If you don’t want to use whole tomatoes, you might substitute tomato puree instead.
  6. When dealing with tomatoes, I frequently include tomato paste into sauces and stews.
  7. Broth made from chicken.
  8. The rind of parmesan cheese.
  9. Remove the rind and add it to the soup; the remaining rind will be used to decorate the pasta fazool later in the meal.
  10. In this One-Pot Creamy Tomato Pasta Sauce and Meatballs, it’s a popular ingredient.) Pasta.
  11. Greens with a lot of leaves.

Let’s make pasta fazool!

Prepare the sausage. A small amount of olive oil should be added to a big skillet. Sausage should be cooked until it is brown, breaking it up with a wooden spoon while it cooks. Toss in the aromatics. As soon as the sausage is done, add the carrots, onion, celery, and garlic to the pan along with a pinch of salt and pepper. You just need to sauté the vegetables for about two minutes since we want them to have a little bit of bite to them at the conclusion of the process. Everything should be thrown in.

Bring everything to a boil, then decrease the heat to a low simmer for 30 minutes.

Prepare the pasta.

Continue to cook until the pasta is al dente, stirring occasionally. Add in the greens and mix well. Stir in the kale until it’s wilted, about 2 minutes. Season with salt and pepper to your liking. Serve! Garnish with fresh thyme and a generous amount of freshly grated parmesan, to taste.

Can I make this ahead of time?

Absolutely! This is really becoming better the longer it is left to sit. Just bear in mind that you will need to add additional stock and that I would only boil the noodles until they are just UNDER aldente in the end result. Given that there is pasta in the pasta fazool, it has a propensity to absorb the whole amount of liquid the longer it is left to sit. Here’s what I’d do in your situation:

  • Make it all the way through adding the pasta, cooking the pasta until it is slightly under al dente, and then removing it from the heat to cool
  • Add another cup of broth and place in the refrigerator until you’re ready to use it. If I’m serving it within a day or two, I’ll just keep it in the pot it was cooked in and store it in the refrigerator. Immediately before serving, bring the soup to a boil, decrease the heat to a simmer, and stir in the kale. Simmer until kale is wilted and pasta is al dente, about 10 to 15 minutes. Follow the instructions

Substitutions and Tips and Tricks for Recipe Success

  • If you like, you may replace the sausage with bacon, pancetta, or turkey Italian sausage instead
  • Leaving out the sausage and substituting vegetable stock for the chicken stock will make this pasta fazool vegetarian. It will continue to be DELICIOUS. Remember to massage the kale before cutting it and putting it to the pasta fazool to prevent it from becoming bitter. Using this method will assist in releasing any bitterness from the kale. Ditalini can be substituted with any little pasta of your choice – soup shells and/or orzo are two of my favorites. In fact, if I had any white wine on hand, I probably would have done it as well
  • If you happen to have some, feel free to do so as well. In the event that you do not wish to spend the money on parmigiano reggiano, you can purchase an aged parmesan and utilize the rind of it
  • Due to the fact that this is a THICK stew, it is important to stir the stew regularly while it is boiling to avoid it adhering to the bottom of the pot.

For more hearty stews and soups, don’t miss these favorites!

  • In addition to being delicious, this Cheesy Chicken Enchilada Soup with Tortellini is also really easy to prepare on hectic weeknights. Another warm and comforting fall dish is Italian Minestrone with Chicken Meatballs. Toss a traditional minestrone with robust, tender chicken meatballs for a substantial, satisfying meal. With conventional chicken noodle soup, you can’t go wrong, but our version is creamy and loaded with an ingredient we can’t seem to get enough of

Pasta Fazool Recipe

Featuring meaty Italian sausage, creamy white beans, plenty of vegetables, and a parmesan-infused broth that you’ll fall in love with, ourPasta Fazool Recipe is a crowd-pleaser! A handful of healthy kale is added to this simple soup, which is then topped with as much parmesan cheese as your heart desires. Preparation time: 5 minutes Cooking Time: 30 min. Time allotted: 35 minutes Servings6people Calories407kcal

  • 2 tablespoons olive oil
  • 3 sweet, mild, or spicy Italian sausage links, separated from casings (you may alternatively use 1/2 pound bulk sausage)
  • 2 tablespoons lemon juice 6 sprigs fresh thyme
  • 1/4 cup chopped onion
  • 3 big garlic cloves, crushed
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • 3/4 cup diced celery
  • 1/4 cup sliced onion cannellini beans, rinsed and drained
  • 1 tablespoon tomato paste
  • 14.5oz can chopped tomatoes with basil and garlic
  • 2 – 14.5oz cans cannellini beans, rinsed and drained 1/4 cupkosher salt
  • 1 tspkosher peppercorns (optional)
  • 1 1/2 cups ditalini or other tiny pasta form
  • 1 cup packed kale, coarsely diced, more parmesan cheese for decoration
  • Crusty bread to use as a dipping vehicle
  1. Preheat a big skilet over a medium heat until it is hot. Pour in the olive oil. Once the oil is heated, remove the pan from the heat. Remove the sausage from the casings and add it to the pot. Allow the sausage to brown before breaking it up into tiny pieces with a wooden spoon. Once the sausage has browned, decrease the heat to medium low and add the onion, garlic, carrot, and celery. Using a whisk, mix all of the ingredients. Season with a pinch of salt and freshly ground pepper. Cook for 1-2 minutes, or until the sausage is completely covered and the potatoes are just just softened. Gently mash approximately 1/4 of the white beans with a fork until they are smooth. To the vegetables, add thyme, white beans, canned tomatoes, tomato paste, canned tomatoes, 3 3/4 cups chicken stock, 1 teaspoon salt, and the rind of a parmesan cheese. Bring the mixture to a boil, then decrease the heat to a simmer. Simmer for 7-8 minutes, or until the white beans begin to soften and the broth begins to thicken. Stir halfway through
  2. Add the spaghetti and mix well. Continue to cook until the pasta is al dente, about 5 minutes more. Stir the pasta and vegetables every minute or so to keep them from sticking to the bottom of the saucepan. If you leave it alone for too long, it will get sticky due to its thickness. If the stew is too thick, thin it up with the remaining 1/4 cup chicken broth (or more). Stir in the greens and season with salt and pepper to taste. Stir until the spinach has wilted, which should take 30 seconds to a minute. Then take out the thyme sprigs (if there are any leaves remaining, pluck them off and put them back into the stew) and the parmesan cheese rind and set them aside. Season with salt and pepper to taste, then top with a generous amount of grated parmesan cheese. Serve with crusty bread to mop up the sauce.
See also:  How To Measure Cooked Pasta

Nutritional Values Ingredients for Pasta Fazool RecipeAmounts Per Serving (1 serving) Calories407 Calories from fat account for 108 percent of the daily recommended intake. 12g18 percent of total fat 4g25 percent of total fat Cholesterol 43 mg Sodium is included in 14 percent (980mg). The following percentages: 43 percent Potassium541mg15 percent Carbohydrates51g17 percent 7g29 percent of the total fiber Sugar 44% of total protein 19% of total protein 38 percent of the population Vitamin A, 3995 International Units (IU).

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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.

  • Olive Oil: For sauteing, you’ll need two teaspoons of extra-virgin olive oil, split
  • Italian sausage: Both spicy and sweet Italian sausage can be used in this dish. You may buy sausage in bulk or in links, and then separate the meat from the casings. With the addition of a tiny onion that has been finely sliced, this dish is given a sweet and salty vegetable taste. Celery: Thinly slice some celery and toss it in with the vegetables. To prepare the carrots, dice them or use carrot slices or matchsticks instead of dicing them. For the garlic, I like to use four cloves of fresh garlic, minced, but you may alternatively use roughly a teaspoon and a half of garlic powder in its place. Tomato Paste: One of the key elements of a tasty soup is tomato paste. Tomato paste condenses a lot of flavorful vegetable goodness into a tiny amount of room. I use two teaspoons of the mixture. Seasoning with salt and pepper
  • You’ll need two 15-ounce cans of great northern beans that have been drained and washed
  • Beans: The addition of a 15-ounce can of chopped tomatoes will help to build on the tomato-vegetable basis of the soup. Use a typical 8-ounce can of tomato sauce, or you may use strained tomatoes or even marinara in place of the canned sauce. If required, you may substitute vegetable broth or even plain water for the reduced sodium chicken stock that I generally use in this soup. You’ll need between 6 and 8 cups total. Sausage, onion, and beans are all enhanced in taste by a couple of tablespoons of sugar. Italian seasonings are excellent in this soup, but you may also build your own seasoning blend, like I do, to add to it. I use one teaspoon of dried crushed rosemary, one teaspoon of dried basil, one teaspoon of dry oregano, and one teaspoon of dried thyme. Pasta: Small ring pasta orditalini are the most commonly used pasta shapes in Pasta Fagioli, although other small pasta shapes will work. I like to garnish this hearty soup with freshly grated Parmesan and finely chopped parsley, which I sprinkle over each bowl before serving.

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. Certainly, this is possible! As a matter of fact, some chefs feel that dried beans make the greatest pasta fagioli. Listed below is the procedure:

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.

How to Store and Reheat Soup Leftovers

  • Refrigerate leftover soup for up to 3 to 4 days if it is stored in sealed containers after cooking. reheat the soup by placing the necessary amount in a pot (and adding water if the soup looks too thick) and heating on medium-low until the soup is hot, stirring regularly

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.

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