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Pasta Fagioli (Pasta and Beans)

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Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.

Pasta Fagioli (Pasta and Beans)

Pasta Fagioli

This Pasta Fagioli, usually pronounced pasta fazool is a wonderful and filling meal that will keep you warm and satisfied all winter long. The combination of beans, vegetables, and pasta make for a balanced and nutritious meal, and the tomato broth is packed with flavor. It’s so easy to customize and make your own, so feel free to add any additional vegetables or seasonings to suit your taste. Some of my other dinner ideas for soups are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe Soup.

Pasta Fagioli (Pasta and Beans)

If you’re looking for a comforting and satisfying meal, you’ll love this soup. This classic Italian soup is made with simple, inexpensive ingredients like pasta, beans, and vegetables, all simmered together in a flavorful tomato broth. It’s the perfect meal to warm you up on a chilly day, and it’s a great way to use up leftovers or pantry staples. It’s usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule.

My secret to getting my kids to like this soup…

When I was young, I wouldn’t eat beans unless my Mom pureed them. It’s something I still do today to get my picky kids to eat them, which also thickens the soup nicely.

Is Pasta Fagioli Healthy?

Pasta Fagioli is a nutritious and filling meal that can easily be incorporated into a healthy diet. It’s made with ingredients like beans, vegetables, pasta, and broth that provide a good source of fiber, protein, and nutrients.

How To Make Pasta Fagioli

To make Pasta Fagioli, I heat the olive oil in a large pot and sauté the onion and garlic until softened. Add diced carrots and celery and cook for another 5 minutes. Stir in canned tomatoes, broth, water, pureed or whole canned beans, basil and oregano, salt and pepper. Simmer for about 20 minutes, then add the pasta and cook until it’s al dente, about 8-10 minutes. Serve hot with freshly grated Parmesan cheese and chopped basil or parsley.

Tips and Variations

If you prefer your beans whole, you can skip that step. If you want more beans, add an extra can.

  • Gluten-free: Make it gluten-free with your favorite brand of gluten free pasta.
  • Dairy-free: The cheese in this soup is optional, making this soup naturally dairy-free.
  • Vegan and Vegetarian: You can use vegetable broth to keep it vegan or vegetarian.
  • Serving ideas: serve this with some crusty Italian bread on the side and top with your favorite grated cheese.
  • Make it cheesy! For an extra special treat, top this with a slice of melted Alpine Lace Swiss or mozzarella cheese, delicious!

Storage and Freezing

If you want to meal prep, make the soup without the pasta. When ready to eat, cook the pasta and combine. Refrigerate for up to 4 days. Freeze and reheat at a later time for make-ahead meals. To freeze let the soup cool then transfer to freezer safe containers. Freeze up to 3 months. To reheat, microwave from frozen or let it thaw overnight in the refrigerator.

Pasta and Beans Soup with basil

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Pasta Fagioli (Pasta and Beans)

4.94 from 136 votes
4
Cals:262.5
Protein:10
Carbs:46
Fat:4
Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.
Course: Dinner, Lunch, Soup
Cuisine: Italian
Pasta Fagioli (Pasta and Beans)
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 5 servings
Serving Size: 1 1/2 cups

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 medium celery stalk, chopped
  • 1 medium carrot, finely chopped
  • 15 ounce can cannellini beans, not drained
  • 15 ounce can tomato sauce or crushed tomatoes, I love Tuttorosso
  • 1 large bay leaf
  • 1 tbsp dried basil, or 2 tbsp fresh
  • 1 tbsp dried parsley, or 2 tbsp fresh
  • 1 tsp dried oregano, or 2 tbsp fresh
  • 2 14 ounce cans chicken or vegetable broth
  • 2 cups water
  • kosher salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free
  • grated parmesan cheese for topping (optional
  • fresh basil, for serving

Instructions

  • In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
  • Blend the beans with one cup water in electric blender until almost smooth.
  • Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
    a pot of Pasta Fagioli
  • Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  • Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  • Ladle soup into bowls and top with grated cheese (extra), if desired.

Last Step:

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Video

Notes

If you want to make this more of a bean soup and omit the pasta, add another can of whole beans and omit the pasta.
Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.

Nutrition

Serving: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g

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416 comments on “Pasta Fagioli (Pasta and Beans)”

  1. This is a delicious, easy recipe. Perfect for being stuck home sick. I swapped for what I had on hand…black beans for cannellini, macaroni for ditalini, and no carrots.

  2. Avatar photo
    Olwyne Nesbitt

    Loved this recipe as did my whole family. So delicious and the WW points are an added bonus
    Thank you!

  3. Delicious!! Can’t wait to make again-love when I find recipes that the entire family will eat and enjoy 🙂

  4. This is absolutely delicious!! Double it because you will want more. I also gifted it to a few people who also loved it😋😋

  5. I love this soup!! Tonight I am making for a crowd so I am going to triple. I just want to confirm that I will use a total of 6 cups of water? 3 with each can of beans and 3 added in the soup?

  6. So good! Satisfying and flavorful. I made it for a big family gathering along with a salad and a pasta dish and the soup was the biggest hit.

  7. Awesome recipe with complex flavors developed through the tomatoes, beans and herbs. A definite keeper.

  8. I skipped out on the celery and carrots I added ground turkey and added both sauce and green chilis roasted tomatoes and a splash of heavy cream

  9. This was perfect for a winter night! We’ve been battling colds in our house and frigid temperatures outside all week. This made us feel warm and cozy. I highly recommend you try it!

  10. Easy to make and really tasty! I followed the directions and used tomato sauce because I didn’t have crushed tomatoes. I added some crushed red pepper. So good!

  11. It was so good! Pretty much followed recipe exactly, except added some parmesan rind. It was a perfect, freezing day for soup, and I had a hard time choosing which skinnytaste recipe to use. This was the best choice!

  12. I hate beans! So I never ate pasta fagioli, while everyone around me loves it. I made this tonight and it’s amazing!

  13. I made it but added Italian seasoned ground turkey, quarter sliced zucchini some extra carrots and celery and more broth to make it more of a “meal” with some more protein. I adjusted the seasonings some too because of the seasoned turkey…. and 1 Tablespoon seemed like A LOT to me!

  14. This is a great soup! My husband is vegan and I subbed out veggie broth in place of the chicken broth. We both loved it! Even my picky toddler loved it!

  15. So delicious and full of flavor! I make this all the time. I actually sub garbanzo beans because I don’t like cannellini and love it just as much.

  16. So easy, tastes great, all kids approved! Definitely going on rotation. Also, this is my first time making soup Gina.

  17. Cold winter day. I made this soup for the first time. So easy and tastes delicious! I didn’t have Ditilan so had to use different pasta I had on hand. Next time I’ll use correct cut of pasta. Regardless of pasta shape, delicious!

  18. I just made this and it’s really good. The carrots and celery weren’t quite done , but I think because I didn’t cook the pasta in it. So didn’t get the extra cooking time.

  19. If I am making a lot of this in advance for meal prep, I know you suggest cooking the pasta separately. But then how do I store in the fridge and reheat?

  20. Yum! I prepped this before I went to work this morning so I could cook it quickly when I got home. I also cooked the pasta separately (thanks for that tip!) I do have a question about freezing it. Is it possible, and should I freeze it without the pasta? Thank you!! Delicious

    1. Glad you enjoyed it! Yes I would freeze without the pasta. To freeze let the soup cool then transfer to freezer safe containers. Freeze up to 3 months.

  21. I made this as per recipe but the flavor was not great. Also it was very liquidy – did not thicken at all.

    What can I add?

  22. I made this for lunch and it was amazing. The only change I made was to add some parmesan rinds to the soup. This recipe is so delicious, easy to make, and does not require many ingredients compared to others I have tried. Thank you!

  23. Just made this for dinner tonight and really liked it! Good flavors and I’m sure I’ll make it again.

  24. Avatar photo
    Chrissy Fitzgerald

    Very quick and easy, will make delicious lunches for the week. I made garlic knots to serve along side.

  25. Delicious! Used veggie broth to make this a vegetarian recipe. I made it 4 servings at 4 points each for weight watchers. Will definitely add this to my fave recipe list!

  26. Love this – so much flavor! I wanted a little extra savory, so I added a few slices of bacon instead of the olive oil (a few extra calories..) and a splash of Worcestershire sauce. Sooo tasty and easy to throw together!

  27. This is delicious and I will definitely be making it again. I will probably do like another reviewer and only blend half the beans or not blend at all.
    Very simple and quick to make.

  28. This soup is a great recipe! The second time I made it I cooked the pasta separately and the broth came out waterier than the first time when I cooked the pasta directly on the soup. Is there a certain amount of liquid maybe I should decrease by when cooking the pasta separately? That would be my preferred method for busy weeks.

    1. When you cook the pasta in the soup, a lot of the soup liquid gets sucked up by the pasta. If I cook the pasta separately, and add it to the soup, I usually immersion blend some of the beans before I add the cooked pasta. The blended beans thicken the soup.

  29. This is actually the best pasta fagioli I have ever made and that is a lot. I did use mushroom broth instead of chicken and I used fresh oregano, parsley, and basil. I only took half the can of beans and blended them down. My husband absolutely loved it and he is the biggest carnivore in the world. It’s hard to get him to eat vegetarian!

  30. This is actually the best pasta fagioli I have ever made and that is a lot. I did use mushroom broth instead of chicken and I used fresh oregano, parsley, and basil. My husband absolutely loved it and he is the biggest carnivore in the world. It’s hard to get him to eat, vegetarian!

  31. Delicious! My husband didn’t stop raving ALL evening (for hours LOL) about it. It’s going in the rotation now that it’s soup season and it’s in my recipe book!

  32. I just had to comment for this recipe because it is absolutely delicious! It’s by far the best pasta fagioli recipe! My family loves it! One of our very favorite meals!

  33. The ditalini is a fun pasta shape, worth buying for this recipe. Blending the beans also meant my kids couldn’t pick them out. We skipped the cheese on accident and it turned out vegan, didn’t even notice! Would def make this again, and soon.

  34. Avatar photo
    Kathy Johnson

    Have not made this yet, but it is definitely on my bucket list. Pasta Fagioli is my favorite Italian dish.

  35. This recipe is so easy and tastes unbelievably amazing. My kids and hubby loved it. My one son and I had parmesan on top,so yummy. I would take suggestion of keeping pasta separately next time because just sitting for a little bit really soaked up the broth.. Also, loved the idea the one reviewer suggested of blending one can if beans and adding the other can of whole beans…..will be making this again soon!!

  36. We absolutely love this soup. The first time we made it we followed the recipe, after that we added meat and it is one of our favorites

  37. Avatar photo
    Jann Dyssegard

    Fabulous flavor. I followed recipe except I added a pinch of red pepper flakes, andouille sausage and a little Parmesan.

  38. I made this Sunday evening to meal prep lunches for during the week. I also added an extra can of whole rinsed cannelleni beans and a bit of red pepper flakes. It’s delicious and filing. I meant to add spinach but forgot so will try that next time.

  39. I added a can of beans as well as blending 1 can with water as instructed. I also added a Parmesan rind. This was even better reheated. Will definitely make this again.

  40. So good! Made this again tonight but added two cans of beans. I only partially blended 1 1/2 cans and put the rest of the beans in whole. I added a 30 oz can of crushed tomatoes and cut the pasta back to 5 oz. Came out great!!

  41. This sounds delicious. I’m on diabetic plan so this is 4 of 28 points. Would it be tasty with ground turkey breast? Adds no points and would you just brown it and add? Also do you cook noodles and keep separate in fridge for several days and just add as you make a bowl. This would be lunch for 4 days. Thanks!

    1. I actually just did this! I added ground Turkey breast and browned it before adding the rest of the ingredients. I did cook my pasta separately and stored it in individual bags to pack with the soup. That way it doesn’t get mushy and absorb all the liquid. Comforting!

  42. Sooooo good. Which isn’t surprising because everything on your site is always great but this is definitely going in the rotation.

  43. Avatar photo
    Mindy Costello

    I made this for my weekly lunch prep & the leftovers didn’t last long! So hearty & satisfying. It’s a wonderful soup to share with friends & family, my Dad & boyfriend loved it!

  44. This was so flavorful.
    Made it exactly as directed.
    Only addition was cut up bratwurst in my husband’s portion.

  45. Just put this soup on so waiting for it to be finished. I am disappointed because the recipe ingredients say beans (undrained) yet the video shows you putting the beans (drained) in the blender. But I didn’t drain the beans as per the ingredients list so I hope it doesn’t ruin the soup! I always drain my canned beans but since it says undrained in the ingredients, I didn’t drain them! So which should it be, drained or undrained?

    1. The liquid in the canned beans has nutrients from the bean. The liquid also gives body to your broth. The only bean I ever drain and rinse is black beans.

  46. We really enjoyed this recipe for dinner tonight. We had all the ingredients already and were looking for a healthy, simple dinner for a cold day. We added more celery and carrots.

  47. Making this tonight, the blog instructions and recipe instructions are not the same. Blog calls for diced tomatoes (which I have) and the recipe calls for crushed or sauce. And blog cooks the carrots and celery prior to adding liquid ingredients. Recipe adds all of that together. Can you clarify?

      1. In the article leading up to the printable recipe, under section:
        How To Make Pasta Fagioli
        It states diced tomatoes and to cook carrots and celery
        Printable recipe is different

  48. Avatar photo
    Jessica Callaham

    So good! The soup thickens nicely once the pasta cooks. Used fresh parsley and basil, didn’t have celery so I doubled the carrots. Used my food processor to chop the onions, garlic and carrots, then used it to blend the beans/water. This soup came together very fast and so flavorful! Added some sliced browned Adele’s Italian chicken sausage at the end for my teenage son who prefers more protein. Served it with a slice of crusty whole grain sour dough, some freshly grated Parmigiano-Reggiano and a salad. Very filling!

  49. I made this last night and it was delicious! The flavors were wonderful. I did brown a little lean, ground beef and added it to the soup, and we loved it. Made your 3 ingredient garlic knots to go with it, as well. It was a yummy soup for a cold night. Highly recommend!!

  50. This was excellent! I have leftovers in the freezer for a future, emergency, meal. It’s filling and yummy.

  51. This came out so good. I added extra veggies to help with a nice crunch and i smashed the beans instead of blending.

  52. One of my favs! I add anchovy paste and red pepper flakes with the garlic just before the tomato’s, and a Parmesan wedge then bring to a low boil for 10 minutes before any broth or water. Gives the soup a rich flavor.

  53. Can I substitute great northern beans for cannellini beans (that’s what I have in my pantry right now)?

  54. Avatar photo
    Cheryl Erlandson

    I think this looks great, but wondered if the amounts of basil and parsley are for fresh herbs or dried herbs?

  55. This looks delish! By the way, I have to say that I LOVE your new site! It looks so bright and fresh! Thanks for all you do. 🙂

  56. My family really enjoyed this! Wondering if there is a slight error in the directions, though…I think step 2 should read “Blend can of rinsed, drained beans with one cup of water”

  57. This looks so delicious and love the suggestions to add spinach. One question for the peanut gallery-this is a little high in sodium for me (I have to watch the salt content) and I’m wondering why. Could it be the chicken broth? Maybe could fix with no sodium chicken broth???

    1. I’d look at your canned items—beans, tomato sauce and broth. She doesn’t specify what if low sodium is used. You can plug your items into a nutrition app to get accurate info for your products. I make my homemade chicken broth without salt.

      1. I do not use chicken broth, I use bullion cubes and water, less salter and better for me : )

    2. It’s more than likely the broth and canned items. I also have to cook low sodium so I always substitute no salt canned items if possible and unsalted broths

  58. I never leave comments but I just made this and it’s delicious!!! I used gluten free pasta, added some spinach and red pepper flakes and it’s perfect!! Such a wonderful, comforting soup!

  59. This is delicious and so easy to make!

    I think there’s a typo in the instructions; I think you reversed cup and can in the step of blending the Dan of beans with a cup of water. I added a can full of water (15oz instead of 8). Luckily I caught it and just didn’t add a cup of water to the soup during simmering. 

    Overall we loved it!

      1. When I put this recipe in the WW app it finds up 4 points per serving but listed the pasta as 17 points?

  60. Oh my goodness!  This was GOODNESS with a capital G!  Made it today.  I did add a piece of parmesan rind to the mix and a little parmensan cheese also.  A definite keeper and will go into the soup rotation.  Thank you for your wonderful recipes.  It’s all I ever cook anymore  ❤️😁!
    /SM

  61. Love this recipe! It’s so easy and so good. If I want a little zip, I add some pepperoncini or pepper flakes.
    I have a request-could you add Potassium into the nutrition information?
    Thanks.

  62. Avatar photo
    JoAnne Gaudynski

    Great recipe! lt’s in my rotation. l sometimes saute some pancetta or prosciutto along with the onions and garlic. lt’s added calories, but it’s also added flavor. l also add some shredded escarole at the end,

  63. Made this today and loved it. I added a chopped zucchini, and another can of white beans to make it a little heartier.

    Great flavor + very easy to make

  64. Yummy recipe. Pretty close to what I would expect in an Italian restaurant. I would maybe cut out the cup of water. My blended beans/water mixture was pretty watery. Also, please update the directions to be more clear. I haven’t read all comments, so maybe someone already mentioned these. IE: Am I chopping the onion, mincing or just dumping a 1/2 onion in the pan? The other ingredients mention cutting expectation (chopped), so I chopped. Saute onion and garlic over medium heat. How long? Cook the onions/garlic until browned or just opaque? Step 2 says cup of beans and can of water. Is it supposed to be can of beans and cup of water? Confusing as if someone missed a proof read. Otherwise very good recipe. Had it for early lunch this morning on a reheat after making it for app last night with spags and balls.

  65. Delicious and easy! One of my favorite recipes of Gina’s. I always add Parmesan and it makes it that much better. 

  66. Delicious! I added ground sausage to make it a little more hearty. So good and my kids devour it!

  67. I absolutely LOVE this recipe!!! I always add extra lean meat for my boys and I. My father loves it, too. I love to add some crushed red pepper in for a little kick. I also substitute pinto beans for cannellini beans not for taste but I’m never able to find those beans. Either way, delicious!!!!! 

  68. This soup is amazing.  I have to double the recipe and we freeze the soup. Outstanding recipe.

  69. We LOVE this soup! It is one of the recipes I have leaned on for winter lunches over the last few years. It is light, but flavorful and hearty enough to satisfy. I usually cook and store the noodles separately, so that they don’t soak up all the delicious broth. If you have a Parmesan rind, toss it in and let it simmer with the broth and beans to give even more flavor. Thank yo, Gina, for this wonderful recipe!

  70. I’ve made this recipe several times in the last several (pandemic) months. My wife loves it!! With only she and I it goes for two dinner meals with a bowl left over for my lunch. Try it; you won’t be disappointed!

  71. Avatar photo
    Lisa Aurigemma

    Hi – Wonderful recipe and love the idea of blending the beans as it beautiful disguises them for family members who do not like them! Please confirm if the can should be drained and then add the 1 cup of water to blend?

    Many thanks – all of your recipes are A+++

  72. I believe the confusion for some  with the 2 cups of water comes in step two. I think it should say blend the CAN  of beans with a CUP of water – not the other way around. Sorry if this has already been noted.
    Great soup by the way! I make it quite often.

  73. Avatar photo
    Kristy Foskett

    Absolutely delicious! I added a pound of ground chicken. Hubby loved it and went back for seconds. 

  74. Avatar photo
    Shannon Lohman

    Made this last night! It turned out better than I could have imagined! Definitely a recipe we will continue to make.

  75. I have a question about the 2 cups of water listed in the recipe. In the third paragraph of the directions it says to add 1 cup water and bring to slow boil. What do I do with the other cup of water that is listed in the ingredients? Is the other cup of water supposed to be what I blend the can of Canellini beans with? Thank you!

  76. Avatar photo
    Vitaline Balog

    My husband and I are soup lovers and this did not disappoint. It is my favorite soup when we go Italian and I was anxious to try it. Delicious and filling . Guess what we are having tonight?
    Leftovers!!!

  77. This soup is amazing! I made it in my instant pot and it was done in 4 minutes with manual release. I love the full flavour and that it is so low on points!

  78. The herbs in the video look fresh, but one of the older comments says dried. Which is it?
    Can’t wait to try!

  79. How much is in a serving size? I’m doubling this recipe. I’ve made it several times and it is a big hit w the family! Thank you!

  80. Avatar photo
    Catherine Wright

    I made this in the Instant Pot and adapted the instructions based on the Turkey Meatball Ditalini recipe that is somewhat similar. So onions and garlic = saute 4 minutes. Follow the recipe for next steps. High pressure cook for 15 minutes. Then quick release, add ditalini pasta and high pressure for half the recommended cooking time on the package. Quick release.

  81. I added a couple extra cloves of garlic, used crushed tomatoes and added them before the beans to let it cook off the raw tomato flavor a bit. Delicious! I will be making this again.

  82. I made this soup on Sunday to take to work this week. I added a large can of diced tomato and the can of tomato sauce.

  83. I made this again last night. It was as wonderful as always. I really should make this more.

    I looked up my first comment regarding this recipe…it was on April 26, 2009! Hard to believe.

    I’ll have to make the turkey zucchini boats this weekend…

  84. My husband and I absolutely LOVE this soup, we make it almost every week! We just got an Instant Pot, and I see this recipe is tagged for a pressure cooker. What are the instructions for cooking this in an Instant Pot?

    Thanks again for the wonderful recipe!!!

  85. Love this soup! I blend all the veggies for a smooth soup for my picky eaters. I also cook some crumbled Italian turkey sausage and add it to the soup. 

  86. My new favorite soup. I wouldn’t change a thing. Thank you for sharing your recipe . Love love love

  87. Avatar photo
    William Urbanik

    Making this today!!  I added some cut up zucchini that i sautéed in olive oil to get that roasted appearance and flavor in the soup.  

  88. Might be a silly question but are you supposed to drain the beans, then add water? Or just leave the liquid in there?

  89. Love this soup – have made it at least a dozen times. Just wondering if rehires an adaptation for the instant pot? If it’s already been posted – my apologies – I didn’t see it. TIA!!!

  90.  I’ve made a lot of ST recipes and I’m a seasoned home cook,  but I thought this recipe was really bland. I added some red pepper flakes at the end and upped the herbs and seasonings. I used tomato sauce, and maybe it really needs the crushed tomatoes for depth of flavor. I also added a few squirts of tomato paste from a tube as I sautéed the onions. Just felt a little let down by this one. 

  91. I am in love with this soup!! I’ve made it twice now and the only thing I did different is not blend the beans (just because I don’t have a food processor) and added an extra half a can of beans. My whole family loved it (even my 2 year old nephew and yes, we were all very surprised lol). With all the cold weather we’ve been having I will definitely be making it again soon! 

  92. I made this soup this week and it’s delicious! I have a question – when do you add the 2nd cup of water? It calls for 2 cups in the ingredients, but only specifies 1 cup in the directions.

  93. Avatar photo
    Annette Pounders

    I made this soup for the first time tonight.  My family loved it and said that next time I should double it for leftovers.  My only change was I didn’t have any celery so I added fresh yellow and red peppers.  I also added a can of diced tomatoes.  

  94. Delicious! I didn’t have the beans that the recipe called for, so I used Garbanzo and Pinto beans. Excellent! Soup tastes like I’ve been in the kitchen all day.

  95. Avatar photo
    Joy Vivadelli

    This soup is so good! I made it exactly as written. It got better tasting as it was in the fridge for a few days. It made about 3 quarts. I gave one to my sister and kept the other two. I will be sharing this with my daughter-in-law and will make this again. Thank you for the recipe!

  96. Avatar photo
    Joy A Vivadelli

    Just made it this morning. Super easy and delicious. Thank you! I will be making this recipe again.

  97. Hi!
    Was wondering, if I didn’t want to blend the beans do I add a can of water to the pot also or is that only if I blend the beans? Thanks☺️

  98. Another great meal! Thank you for having all these meal plans and wonderful recipes. I’m finding them such a helpful tool for my WW journey.

  99. Avatar photo
    Judy Ukrainetz

    This recipe lacked flavour. My whole family didn’t like it so I wouldn’t make it again or recommend it either. 

  100. Under the nutritional information section, there is nothing listed for saturated fat, sugar, sodium, and cholesterol. I doubt that means they are zero? This sounds very good and I would like to make it, but I’d like to know those values.

  101. Whoa my picky kid ate the whole bowl!  I made it exactly as written except that I blended up the can of beans with a can of diced tomatoes (all I had) both with all their liquid and then added a blob of tomato paste for extra tomato flavor. Also put in an extra carrot. Cooked the pasta in the soup as written and it came out thick and delicious. I think my kid liked the texture better thick like that, I had no idea! I will make this often.

  102. Made this last night. Loved it. When I plugged it into the WW calculator it came out at 7 pts. Did I calculate wrong.

    1. You must use recipe builder when getting points. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  103. Oh my goodness—coming from someone who doesn’t always like a traditional Pasta Fagioli, I decided to make this tonight anyway.  SOOOOOOO glad I did. It was incredible!  My whole family loved it.  I did add some ground beef, because we have a high school footballer who needs his protein, but wow!!  I enjoyed this so much!  Thank you for a great recipe!!

  104. I just made this recipe for dinner last night, and it’s very good! My husband missed the meat, but I did not. I’ll be making this one again!

  105. Very good and easy recipe.  I added TJ’s Italian chicken sausage, some chickpeas and some spinach (and parmesan rind). A good and hearty soup.  A nice change from my own Pasta Fagiole recipe which is white with no tomatoes.

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  108. I loved it! Made many times. A staple for me. Gina, have you ever written directions for instant pot using dry beans? I’d really like that! I have all your cookbooks and I refer to them all the time and your website.

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  110. Avatar photo
    Carleen Malone

    I been making this soup for about 2 years now. It is excellent I would not add anything to change this recipe. .

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  112. Do you drain the beans then add to the blender with a fresh cup of water? Or use the bean liquid and one cup of water? Thanks!

  113. This was crazy delicious. Took advice from the comments and added a hint of liquid smoke, one Italian sausage and a Parmesan rind (removed when done). Also used crushed tomatoes.

  114. Sorry if this was asked somewhere in here, but if you do not puree the beans and just add them whole, (1) do you drain and rinse them and (2) would you still use 2 cups of water? Can’t wait to try this! Have made so many of your recipes and they all turn out great!!

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  116. What would the Smart points be for the Pasta Fagioli soup without the pasta and the cheese. Made some on Monday and did not put pasta in it. Did include some ground turkey.

  117. Would this keep ok for a couple of days in the fridge (cooked)? I meal prep lunches on Sunday and I love soup for lunch. It would probably only take us through Wednesday (2 people) but i know some foods aren’t great after they sit. 

  118. Gina, Gina, Gina…this soup is to die for, and it was soooo easy! I made it as is with a few additions: I added fresh chopped spinach along with the pasta, as well a parmesan rind while it was simmering. I couldn't stop eating it, it's that good! Thank you so much for creating so many wonderful recipes and i'm really enjoying your cookbook.

  119. I couldn't find ditalini pasta, so I used gemelli instead. This recipe tasted delicious, but the pasta absorbed so much of the liquid before it cooled down enough to refrigerate. Does the smaller pasta do that as well? Any tricks to avoid it?

  120. What are the new smart points for this recipe? I never can figure out points for a recipe! I am making this today.

  121. I made this last night and it was wonderful! I added the 15 oz can of tomato sauce AND a can of Italian seasoned crushed tomatoes. I ended up adding 2 cups of water, not reading ahead of using the 1 cup for the beans, and it did see a little too much water at first, but i let the soup simmer for about an hour before i added the pasta. I could've actually added a little more water at the end, but the dish ended up great because my husband doesn't really like soup, and this was right in the middle of soup and pasta. This is a great base for italian soup, and I could see this being great for a minestrone: a little less pasta, add some potato and more veggies. Thanks again for another delicious recipe.

  122. I made this tonight and did what Patrick suggested (way back in 2009, apparently): I used my immersion blender to puree just some of the beans after adding them and some of the broth to the pot. This still left enough whole beans to be satisfying, but also gave a nice texture to the finished soup. We had this with a crisp white wine and a fresh boule of homemade rye bread–it was a kind of Jewish deli/Italian trattoria fusion night–totally delicious!

  123. I made this last night, but we added your Italian Turkey Meatballs because we had a pound of turkey that needed to be used. It was wonderful! This recipe will be a staple in our house. Thank you so much!

  124. Making this right now! Going to freeze portions without the pasta and just cook the pasta as needed. ANOTHER smashin recipe! I have only made one of your other recipes but will certainly be making more!

  125. I made this soup last night and it is fantastic!! I will definitely be making a double batch next time… thank you again for posting all of your recipes!!!

  126. This soup is amazing!!! I've made it at least 20 times, but always forgot to leave a review. Easy, cheap to make, and very filling! Love it! I have been trying to make meals without meat a few times a week to help with my food budget, this fits the bill, deliciously!

  127. I made this for dinner tonight and it was delicious! My daughter said it was delish and my son had seconds! I did add a cup of italian sausage to it. It was still very yummy!

  128. This is my favorite pasta fagioli recipe. Delicious! I make this at least 3-4 times a month. It doesn't last too long in my house! Love Gina and all her recipes. I haven't made one I haven't enjoyed yet!

  129. Do noodles turn out mushy after taking out of the freezer .? Is it best to make soup without noodles then freeze and add noodles after
    Tnx.

  130. Made this today. Trying really hard to prep and freeze to get my weight going in a better direction. Love this recipe. I added 3 cups french green beans and 1 cup baby lima beans. Cannot thank you enough for this great website. It's really helping. I always say I have nothing but ingredients. Now I can look at your recipes and create healthy dishes.

  131. I've been making this soup for a few years. I love it. It is easy and very satisfying. I add fresh chopped baby spinach at the end. It is soooo…good.

  132. Guess I should have read the comments before making this, but it came out great anyway. Didn't know whether or not to drain/rinse the can of beans prior to putting in the blender (so I didn't). Added a 2nd can of beans (drained and rinsed, not in the blender) because I love beans. Delicious!!!

  133. Made this in the Pressure Cooker in 10 minutes, then added my wheat ditalini and used the saute button so it could boil the pasta and the pasta was done in another 5 minutes, so total 15 minutes in the pressure cooker for those that use one, sooo delicious!

  134. Avatar photo
    Melissa DelBeato

    OMG this soup is amazing!!! I highly recommend using both 1 can tomato sauce AND 1 can diced tomatoes. If you had to choose one over the other I'd choose the tomato sauce. I tried the recipe with just diced tomato and not enough of the rich tomato flavor came through but this was solved by adding a can of tomato sauce :). Also, I eat gfree so I used corn-rice blend fusilli pasta (because that's what I had on hand). One other thing I did was use 1 carton low salt chicken broth (32 oz.) plus the extra water. I did this so I could use up the chicken broth and add more flavor. I used fresh basil and parsley because I had them on had. I used celery salt because I didn't have celery. Cooking is all about using what you have on hand while still trying to stay true to the original recipe. Great job Gina! 🙂

  135. Gina, such a tasty recipe..I added Swiss chard for extra veggies and sprinkled pecorino romano on top. I love the sharp taste it has better than parm. Thank you so much!! ~angela~

  136. Avatar photo
    Lynaia Kennedy

    Gina, made this tonight and everyone liked it very much. I did accidentally add almost a whole tablespoon of oregano…. Great anyway! Thank you so much for the brilliant idea of blending up the beans. Kids didn't even know!! ha ha haaa

  137. I just made this recipe for dinner tonight and it is absolutely delicious! You won't believe how much the beans thicken the broth. That said, I'm not sure if I let it cook down too much, but I only got about four 2-cup servings instead of the 5 suggested by the recipe. That's okay for me, because I'm just cooking for 2 people, but if you have a bigger family, you may want to double the recipe. Thanks so much for this one, I've gotten SO many great recipes from your blog! 🙂

  138. Gina, this has become one of our go-to recipes. We love it as is. But this last week, we decided to add a twist, we added 2 1/2 links of hot italian sausage crumbled and some kale. It was sooooooo amazing! I hope you'll try this twist!

  139. Not sure if someone asked this in another comment but can I use gluten free pasta? Does that freeze well? Love pasta fagiole and have not made it in soooo long due to gluten sensitivity.

  140. Alright, I could not bring myself to read through all of the comments above! So please forgive me if this is a repeat question. My family prefers more of a "stew" style soup then something with lots of broth. What can I add to this for a thicker, chunkier shoup without adding a whole bunch of calories? Would a can of drained tomatos, more carrots and zuchinni be alright? Or perhaps something else? Thanks!

  141. I made this tonight it was awsome, I added spinach, no celery, 1 can diced tomatoes & 1 can tomato sauce, 1 can puree beans, 1 can non puree all the rest the same. I could eat all of it, fantastic! Thank you!

  142. This soup is SO amazing. Adding some grated parm after really thickens it up and adds great flavor. Eat with a side of crusty bread and you have the best meal.

  143. Can't wait to make this, I had some of this at Olive Garden and I was like OMG how deelish is this! I am going to add in some ground turkey or really lean beef!

  144. Excellent excellent excellent soup!
    I added a can of kidney beans, didn't puree the beans at all, and added a little (1/2 teaspoon) liquid smoke!

  145. Just made this tonight and it was SOO good. Added some extra beans, carrots and celery. Really yummy. So glad I came across your site. There are so many things here that I will have to try!

  146. Just made this for a rainy chilly day lunch. Fantastic! I doubled the recipe for leftovers. Thanks Gina!

  147. Had this tonight – it is awesome! It is for sure a keeper! All of us loved it – 9 & 6 year old included!

  148. Your blog is WONDERFUL! We are doing WW at our house and you have made it so much easier for us!

    Thank you!

  149. Just made this tonight for my first full day back on WW! It was DELICIOUS and I am full 🙂 Thanks!

  150. Just made this…AWESOME and so filling! I used my Ninja blender to do the beans and next time I won't add as much water…made them into water in just three pulses. This is a GREAT recipe. Your site has inspired me to cook …I'm 45 and have never considering myself a good cook…now I am on my way to being one! Thank You!

  151. Have this in the crockpot and the house mulls amazing! Will add pasta at the end! Thank you for so many great recipes. Found your blog brought Pintrest and have made several of your recipes since. All are amazing! You have helped me get back on track with my WW now that I have do many new recipes to try! Thank you!

  152. I've been making Pasta Fagioli for years (never used chicken broth, just water) and I never realized it was weight watchers friendly! I just made this recipe for lunch tomorrow, and had to taste a little bit now. Once again, delicious! (I omitted the celery and carrot though because I don't like them).

  153. Avatar photo
    Leticia Bisgard

    This is the 4th recipe I've tried from this site and they have all been amazing! My boyfriend and I have wanted to make drastic changes in our eating habits and the recipes here have been immensely helpful and delicious. I pick all the recipes I want to try and he picks 5 of those a week for us to make. Being able to create a recipe box and use the shopping lists to plan our meals for the week have essentially eliminated our last minute delivery ordering. Thank you so much, Gina. Your site is our new cooking bible. 🙂

  154. Avatar photo
    Margie Hinsdale

    I made this tonight and it was a huge hit with my husband and my 2 little boys! So delicious, I can't wait to eat left overs tomorrow. Thank you so much Gina!

  155. Making this for dinner tonight. I am not following WW any longer but I am counting using My Fitness Pal. I was excited to see quite a few of your recipes are in their database! I can't wait to try this tonight. It is cold, windy and just the right night for a yummy dinner like this 🙂

  156. I made this today and it turned out FANTASTIC!!! I love the version @ Olive Garden so when I found this I HAD to make it. It is so delicious. I feel like there is a lot of pasta in this and can't believe it's only 6 points plus per serving. I know the pasta is quite small when dry but they got pretty big once cooked. I'm not going to question it! I will definitely be making this again.

  157. Delicious!!! I am not what I would call a soup person but I went back for seconds!!!

    I put this into my recipe builder and it came out to 3pts for a 1 cup serving. I measured 10 cups when I was done. Mine wasn't very thick but that was okay with me!

    Loved it!! Thanks Gina!!!

  158. As my ten year old left the table, he gave this a thumbs up, and said "Me gusta. Make again." (No idea why he's speaking Spanish, or where his manners went.) But, I'll definitely make it again! I used an immersion blender to puree the beans, and added a can of dark red kidney beans, too. Otherwise, I didn't change a thing. I think we'll end up with about 6 servings. Thanks for another winner!

  159. This soup is amazing! I made it last Sunday, and I made a double batch yesterday night. My husband, who is not dieting, can't get enough of this soup, and yesterday told me this was his new favorite! It is delicious, I think it might be my new favorite too!

  160. Has anyone made this without the pasta? I should think a can of purreed beans and a can of un-purred beans would make a yummy bean soup.

  161. This soup was AWESOME! Thanks so much. I made only one adjustment. I used 28 ounces of fire roasted whole tomatoes in juice and didn't add the extra cup of water or cheese. I'm not sure if this made it better or worse since it's my first time making it, but YUM!

  162. I am going to make this tonight for dinner. We're having both my siblings and their spouses over. I was going to try adding beef as well, as that's what I remember from the Olive Garden version. Has anyone else done this? I have 7% fat ground beef on hand that I was going to use.

  163. I made this last weekend while my Italian husband was out of town and I raved about how great it was. I was so excited to make something worthy of what he grew up with but with half the calories. I was expecting it to be even better the next day when he returned but I have to say it got bland. The pasta definitely absorbed a lot of the liquid and I think it took a lot of the flavor with it. I think next time I might set aside half of the soup without pasta and then add it later when we're ready to eat it.

  164. This is the first of your recipes that I have tried and I'm DEFINITELY coming back for more. I'm a WW newby, and if I can continue to eat food that tastes like THIS, I'll stick to my program for life!

    When I was first cooking it, it looked watery, and not at all like your creamy delicious photo, however, it reduced perfectly. Actually, I think I reduced it too much because it only rendered enough for 4 servings, instead of five. I added some more chicken broth to it as it got too thick, so that helped a little (I boiled it for 30 minutes before adding the pasta.)

    WARNING! Do not add the pasta and then turn the heat up to high like I did. Everything will stick to the bottom and scorch! Luckily I caught mine on time. Just continue cooking it at the medium heat the whole time.

    Delicious. Thanks so much! You've gained yourself another loyal follower!

  165. This is one of my go-to lunches…it's hearty and filling and DELICIOUS!!

    One thing to note, however, is that when I make it, it comes to 5 cups total, so I get 5 servings of 1 cup each and when I calculate it on WW's site, it comes to 7 points per serving. Not sure why that is happening when I make it….any thoughts?

  166. I made this for lunch today. It was awesome! My husband and I are both following WW plan. He normally doesn't like soups because they are thin and not filling enough. He LOVED it. I didn't put the beans in the blender, but like the immersion blender idea and will try that next time. Y-U-M!

  167. I made this last night and it was wonderful! I used the immersion blender after adding the beans to the soup and I really like the half-blended beans. I had to add some more broth after I got my serving because the pasta had soaked everything up! I can't wait to try it again for lunch today!

  168. Made this tonight and it was delish! It thickened up really well and was nice and filling. This recipe is a keeper! Thanks for the awesome recipe!

  169. on the stove as I type and it smells awesome … looks a little thin, but I'm thinking if I leave it on the stove a little longer it will thicken up. and it looks like something that will be better the next day … 🙂

  170. I made this and added a can of garbonzo beans to it just because after I blended up the beans it looked a little lonely! I figure more fiber can't hurt! It's really yummy and the leftovers are even better than the first night!

  171. Avatar photo
    Julia Spencer

    I just made this for lunch and I am already looking forward to having more tomorrow! I also made sure the ingredients are on the shopping list, I have a feeling I will be making another pot soon. Another keeper, Gina, thanks!

  172. Making this now. The only ingredient i changed was the tomato sauce, i used diced tomatoes because that's what i have. Easy to make. My hubby who is not on weight watchers said "it's really good". We ate with your Rosemary Garlic Parmesan biscuits, they were yummy! I know it will change the points value with the biscuit. I use your recipes to plan my meal. Thank you and keep up the good work.

  173. Hi Gina,
    Do you always use fresh herbs in your recipes? I wasn't sure whether to use fresh or dried basil/parsley/oregano. I am asking because I screwed up and used dried thyme instead of fresh thyme when I made your "Scalloped Potatoes Gratin". oops! Thanks!

  174. Great soup. Mine didn't come out thick – when I blended the beans I didn't use the liquid in the can. I used water. Maybe that's why? But the flavor was still good and 2 cups is a huge portion! Really great recipe. Thanks Gina 🙂

    1. The pasta is absorbing the liquid. Many cooks cook their pasta separately and add it when serving.

  175. Avatar photo
    Gina @ Skinnytaste

    So glad you all liked it.

    Dried herbs or fresh, whatever you have on hand.

    Lexa, that is exactly why I prefer cooking to baking! It should be fun!

  176. FIrst-time commenter, long-time fan! I just made this for lunch today and made a few adjustments. Added more celery and onions, less carrots (I don't enjoy mushy carrots), blended 3/4 of a can of beans and kept the 1/4 intact, added twice the tomato sauce and another 1 1/2 cup of water, and another 1/2 of pasta, as well as an additional 1/2 tsp of basil & parsley and another 1/4 tsp of oregano.

    It actually sounds like a lot of adjustments, but I had fun with it! I love that cooking doesn't need to be as precise as baking. It did turn out to be a little thicker than soup, but we're big pasta fans in my house, so we definitely didn't mind.

    THANKS so much to Gina and all the commentors! I've learned a lot from your adjustments and will continue to cook from Skinny Taste!

  177. Greetings Gina,
    I made this last night and it was AMAZING!!! Thank you for your delicious and healthy recipes! Keep up the great work!

    -Angie

  178. What an awesome soup. Just made a pot for my lunches this week. I know that 2 cups is 6 +points so a cup would be 3+?

  179. I have to say I tried this the other night and my family LOVED it. I added some ground turkey to the mix to make it more hearty (the boys in the family don't believe in meatless meals) and the next day when I had packed individual portions for me to take to lunch for the week, they were all gone. They told me this was definitely a keeper. Infact I am remaking it tonight (doubling the recipe so I actually will get to enjoy leftovers) and adding in shredded rotiserrie chicken in place of the ground turkey. Thank you for so many wonderful recipes! I have told so many of my friends about this site who are doing weight watchers and we all agree how fantastic everything tastes!

    Thank you again!
    -Brianne

  180. Really great soup! I put a parmesan rind in the pot while cooking, added great flavor. Thanks for the recipe.

  181. This recipe was so good, I gave some to my brother and sister in law. She called me to say she LOVED this soup. Thank you for the time you put into this. I did not have celery, so added 2 carrots. Delicious.
    I did vote for you.

  182. Had this for dinner tonight and the whole family loved it! Doubled it, so there's another meal in the fridge, and one in the freezer ;). Thanks Gina!

  183. Question. In this recipe you said 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta. My question is how many points plus is the pasta worth? Every pastas different right?

  184. I made this last night and it was fantastic. Both my daughter and I loved it. My husband said it was "good", which is high praise from him. I also had enough leftovers for lunch. Yay!

  185. I finally made this soup today even though I've been thinking about it for a while and let me just say: WOW! It's been cold and rainy out this week and I'm not a big fan of canned soup so I figured this would do the trick. It definitely did. Thanks so much!

  186. Just curious would not pureeing the beans make the soup less thick? I like to have whole beans in the soup but still want it creamy. Maybe if I puree 1/2 the can and leave 1/2 whole?

  187. Just wondering if you could help me out – I was so excited to eat this soup, I accidentally put an entire box of pasta in the soup (16 oz) and now there is absoutely NO liquid left. I am so disappointed and I am not sure if I can save it. I love your site and everything I have made has been wonderful, but this was my own mistake. Anyone have any thoughts? I have already refigerated the pasta. Thanks for any help 🙂
    Valerie

  188. I just made this for dinner tonight and it is HEAVEN!!! Definitely a recipe I will use again and again.

  189. I love this recipe, I make it twice a month in the fall and winter – yesterday we were invited to a "soup party" and everyone brings a soup, and then everyone tastes and votes….this came in third place (I won a bronze ladle, ha)!!! this is no small feat, the competition is strict! Don't worry, I gave you all the credit, I am sure your traffic will increase 🙂 Thanks!!!

  190. Just found this recipe, can't wait to try it. Question though, are the amounts for the basil, parsley and oregano for fresh or dried?

  191. Wow, I love this one! To beef it up, I added some cut up Andouille Chicken Sauasage and it was so awesome!

  192. This was the first recipe of yours I tried, and it's still one I go back to a lot. It's amazing how much filling food you get for the points! I've just recently started cooking, and I printed out a bunch of your recipes to try. Thanks so much for this wonderful blog!

  193. I made this tonight. Yummy. Perfect for a rainy day/week we have here. Hubby gave it two thumbs up. Even the picky 8 year old ate it. Thanks for another awesome recipe Gina!

  194. Just made this last night and OMG it was delicious!!!! Thank you for this wonderful recipe!!! Full of flavor, very hearty, I don't even like soup and I loved this!

  195. Avatar photo
    Gina @ Skinnytaste

    Kristen, I've never been to an Olive Garden! I'm sure adding meat here is fabulous.

    Rose, no but I bet that would be great.

  196. I made this last night for my husband and I…mostly because he loves the version from Olive Garden. I have tried other recipes for this before but this was by far my fave! I added a little turkey sausage in for his sake (cooked before) and a few red pepper flakes. I also used all dry herbs, other than the parsley. By the time we got back from a quick walk before dinner, it was almost more of a stew because of the noodles swelling up and was VERY filling! I'm kinda sad though…he took all the leftovers for his lunch! ha

  197. made this today! it came delicious. had some for lunch today! i will be packaging this in containers to bring to work. thank you so much for another great recipie.

  198. It is a semi tradition on a cold rainy Sunday my boyfriend and I make soup. I just started WW this week, and today he stumbled upon your website and I cannot begin to tell you how this will certainly change my life! I love good eats, but figuring out points, ways to reduce fat etc is too time consuming. I just made this soup and ate my first bowl and I am hooked! this was so good. We left the beans whole, and it was pure joy!
    Thanks!

  199. Love this recipe! Made it for the second time tonight. I leave the beans whole and also add some red pepper flakes, as we're fans of spicy food!

  200. Thank you so much for all of the wonderful recipes! Your blog is like my cooking bible. I am not on WW but like to cook healthy meals for my family and my picky 2 year old LOVED this soup; my hubby even gave it a 10! I made your chicken enchiladas the previous night and the hubby didn't notice the low carb wheat tortillas (he actually has no clue all of the stuff I cook is "skinny" food). I really appreciate you sharing all of these recipes thank you for keeping my family trim 😉
    ~Rose

  201. This was so good! I like the trick of pureeing the beans — it makes the soup thick and hearty. My bean-hating son even loved it. Thanks for your WW recipes!

  202. Hi Gina…I made this earlier in the week and am still enjoying the leftovers! Thanks for the great recipes…it's really helping knowing the Points+ values!! Heather

  203. Avatar photo
    Gina @ Skinnytaste

    Jackie, it depends on the size of the pasta, which is why it's best to weigh it.

    Love the addition of red pepper flakes!!

  204. This was amazing! I doubled the recipe and placed the beans in the blender as was suggested…Everyone in my family loved it, I followed the recipe exactly, however added some red pepper flakes for spice… this one's a keeper…mmmmm

  205. I made this along with your turkey meatloaf for this week's dinners and it was amazing! My only question- I added 1 1/2 cups dry pasta as it says, however, it then says 6 ounces. Wouldn't 1 1/2 cups be 10 ounces of pasta?

  206. Made this last week. SOOOO good. I used the immersion blender at the end to make it a bit thicker. My husband had seconds (and insisted on leftovers for lunch)

  207. Gina, I love your site! I have made many of your recipes and all were delicious. One question on soup–Do you drain & rinse the beans or use liquid in the can? Thanks,

  208. Gina, this is AMAZING!!!!!! I want to thank you so much for your wonderful blog. I've been on WW for 2 years and so far am down a little over 60 pounds. I have 20 more to go, and your blog full of delicious foods has made my journey much easier (and much easier on my boyfriend since he doesn't have to eat "diet" food). Later this week I will be making your chicken ropa veja and your roast chicken with lemon and rosemary. I cannot wait for dinner! Thank you again!
    ~Nikki~

  209. Avatar photo
    Gina @ Skinnytaste

    Don't you love soups that are hearty enough to enjoy as a meal! Happy your family enjoyed it!

  210. I made this recipe today and thought it was great. Went together fast and I usually have all the ingredients on hand. Will be a go to for me. My husband liked it so much he opted to take it to work for his lunch instead of stopping to pick up a grinder. I think that's a 2 thumbs up. I have browsed the recipes on your site Gina and I will be cooking alot more of what your sharing. Thanks, Jeneen

  211. We had this for dinner tonight and Mmmmmmm, it was soooo good! My 3 year old LOVED it! Will definitely be making this again–great for our cold winter nights!! Thanks, Gina!

  212. Avatar photo
    It is what it is

    Has anyone made this in the crock pot? I read through the comments and noted to add the cook pasta just before serving but for the rest of the recipe, would you just put everything in the crock pot and cook on low for a couple of hours? Nothing really needs to be "cooked", more like warmed.

  213. Made this tonight and it was great! Enjoyed by all! My favourite part of the recipe is that it is easy to make quick! I didn't puree the beans mostly because I'm lazy but it was still awesome and made it faster which is important with two kids under 5!

  214. I just made this last night!! It was AMAZING!! So flavorful and yummy and VERY filling. However when I did my calculations I only came up with 4pts per serving with 5 HEFTY servings!! Hmmm…which is even better. I love your site!! I've found so many great and easy recipes that make it easy for me to stay in line with my WW diet!! Thanks!!

  215. YUMMY
    Made it today after my WW meeting…..kept the pasta on the SIDE so I can add it in.
    Delicious!
    Shared your SITE with the Members.

  216. This soup is soooo good, and without the cheese it's also dairy free!!! We loved it!!! This is now going to be a staple for us. Thank you so much Gina!!!!'

  217. Just made this last night- it's a keeper! Thank you so much for the beautiful recipes and photos- keep them coming! 🙂

  218. Avatar photo
    angelique Hicks

    OMG…GOOD! I made this tonight for dinner for my "boys" ( a 5 and 3 year old and hubby)….it was a hit. I used wagon wheel pasta and told the boys we were have wagon wheel soup. They dove right in and there was nothing left in all 3 bowls! Thanks so much…this was delish!

  219. Thanks for this recipe, I made it tonight and it was delish! I added some turkey kielbasa (2 pts), but it didn't need it honestly. It was a great dish and very filling. Can't wait to have leftovers at work tomorrow.

  220. Avatar photo
    Gina @ Skinnytaste

    @Ash, serving size depends on how much liquid evaporates, but it's between 1 1-2 to 2 cups per serving. Good news is the points are lower! I just added the calories, fat and fiber and I was happy to see it came to 5 pts per serving! Without the olive oil it's 4 points per serving. Enjoy!

  221. So I have to admit, I was doubting the soup as it was cooking! I just kept thinking to myself…man this is NOT going to fill me up! Well I was wrong 🙂 I did however have an extra half serving b/c it was SO fantastic!! (And I hardly ate lunch in anticipation of the soup!! So I had lots of points!) My servings ended up being about 1.5 cups b/c I let it sit for awhile so I think the pasta soaked up a lot of the broth. I used broken spaghetti and great northern beans. Thanks for this fantastic recipe! Also, if I used Pam to cook the onions instead of the olive oil does it change the points value at all? Thanks!

  222. Thanks Gina for this wonderful soup recipe.Made it for supper and it was superb on a cold wet day yums the word.i made this for myself so I have leftovers to invite friends over.
    This is my first time on your site and I'm looking forward cooking some more surprises.
    Again Thank you Gina
    P.S.Love your photos too
    From a happy Canadian
    Cheryl

  223. I made this along with your turkey meatloaf today. Both are so so good! I've go my lunch packed for work tomorrow and a few delicious meals for the week. Thanks for your great recipes!

  224. I made this the other day for dinner and it turned out great. I have so much left over. I'm going to freeze it for quick lunches. Thanks for posting such wonderful delicious recipes. I have made several from your site. I look forward to coming to your website for great ideas. Thank you.

  225. I made this soup for dinner the other night and it was so wonderful. Very filling as well! I love your recipes and I try a new one every week. Thank you! ~Alicia

  226. I just made this soup for lunch. It's yummy thanks!

    Several people have asked how many cups this makes. I just measured it out and it made about 9 3/4 cups. So about 2 cups per serving.

  227. Excellent!! I make the Pasta Fagioli a day ahead of time (as always the pasta absorbed all the liquid), I then froze in 1 cup portions. I take them from the freezer (take just a few minute to thaw) then add a bit of water and I have a readymade meal. I would highly recommend this recipe to the “busy team”. And to my surprise the Pasta Fagioli was very filling. The only change I made was I used fresh herbs. Thank you for the excellent recipe.

  228. Avatar photo
    bethany & andrew

    I just had to add my comment to this dish! I made this last night and it was amazing! I am so happy to have found your blog!

  229. @Shannon, yes, it is! Thanks for leaving a comment. For me that is what makes putting all my time into blogging worth it!

  230. Just made this! Yum! Thank you.This is my second recipe I made from your collection in the last week. THANK YOU, I know it's alot of work keeping up a blog. Now I'm looking for my next recipe to make..

  231. I made this and my two young boys and my husband (who isn't a big soup fan) LOVED it! Thanks for the great recipes!

  232. Avatar photo
    CookingMommy

    I made this tonight for dinner, and my husband and I absolutely loved it! I will definitely be making this again. It was delicious! I had some of the same questions as Patrick, but I also noticed it doesn't say to add the carrot in, but I figured it out. 🙂 I didn't realize I was out of parsley until I was putting this together, so I used 1 Tbsp of Italian seasoning and left out the oregano and parsley. Thank you for the wonderful soup!

  233. Do you think there is any way I would be able to put this in the crock pot and have it ready for my husband when he gets home? ( I have to leave for work 3 hrs before he gets home) I am just not sure when to put the pasta in if it is in the crock pot. – thanks

    1. I haven’t made this soup yet, but I make most of my soups in the crockpot. I always add the pasta the last 1 to 2 hours, depending on the size of the pasta. This works perfect for me, without the pasta turning mushy.

  234. made this this past weekend, and LOVED IT! my family and friends loved it to and they are not watching calories. Thanks for great recipes!

  235. Thanks for commenting again Patrick! You remind me of my husband, when he really likes something, he eats it over and over again! This is a great soup now as the weather is cooling!

  236. Made this again tonight – probably the tenth time since March. Used the last of the zucchini which succumbed to TMV 🙁 For those of you who have not tried this recipe, listen up: it's satisfying on a cold night but light enough to enjoy with the bounty of summer. A treasured recipe. Thanks, Gina.

  237. Hey, what are cannellini beans,I have not heard of them? We live in a small rural community, is there some type of other beans which could be substitued?
    Thanks!
    Kim

  238. The recipe calls for 2 cans of chicken broth…just wondering what oz. size? Thanks! I'm excited to make it.

  239. @Patrick – That's great news!! Yes, this is a great soup, I'll be making this a lot when the weather starts getting a little cold. Thanks for writing and glad to hear you're busy.

  240. Hey, Gina:

    Haven't posted in a while because I've been really busy (for which I'm thankful, these days). However, I just wanted to say that last week I reached my halfway mark: 30 pounds lost. And this recipe is an important part of the reason. I always have some of this in the refrigerator – a snack, lunch, dinner with a salad – love it. It is especially great for us gardeners as we can throw in some green beans or zucchini or fresh tomatoes or chard or whatever and it's still perfect. Thanks.

  241. It didn’t turn out “ok”, it turned out GREAT! The soup was thickened perfectly, even with a little added water. Because I’m lazy, I cut the onions fairly large and, after sauteeing, just added the beans and water to the pot and went at it with the immersion blender. Semi-pureeing the beans is inspired – great body and mouthfeel without any added fat. This tasted like it was simmering all day, but took me even less time than the 30 minutes suggested. This soup will become a staple item in my home.

  242. @Patrick, sorry for the confusion. Yes, you can drain the beans, then puree them with one cup of water. The second cup of water goes into the soup. There’s really no right or wrong Kevin, it depends how thick you want it, you can adjust to taste. Did it turn out ok with the additional cup of water?

  243. A few questions: about the cannellini beans – drained? rinsed? or canning juices and all? Also, for clarity, the onion is supposed to be chopped? The 2 cups of water specified – the recipe only directs you to add one cup – is the other cup the “can” of water added to the beans prior to pureeing?

    I’m making this right now and I had to pause for these three questions. I drained the beans to get rid of excess salt, but did not rinse, I finely chopped the onion, and I added the 2 cups of water in addition to the can of water, which I think was a mistake.

  244. I made this yesterday as soon as I saw it and realized I had all of the ingredients. Loved it then, love it more today after sitting for a day! I used one cup of pasta, and two cans of beans (pureeing one, draining the other and leaving them whole). Mine made six servings. Froze the leftovers in ziploc bags and brought it to work with me today. It’s extremely filling and absolutely delicious.

  245. Tried this just a minute ago – it’s fantastic! Because there’s two of us, I cut down on the amount of liquid and simmered it a bit longer, which seemed to make the base quite rich. And again, because we’re vegetarian, we opted for the vegetable broth.

    Excellent recipe! Thanks, Gina.

  246. Avatar photo
    This Makes My Day

    This soup is just as amazing as the Colombian Sancocho De Pollo you posted. This is one of the favorites and prides of many Italian family restaurant owners. I enjoyed this soup in a remoted but excellent trattoria in the Toscane province near Lucca. Delicious! Thanks for bringing back again sweet memories my friend!

  247. This is a great recipe! Love the tomato base in this. Being vegetarian, I’d substitute veggie broth for the chicken, possibly saving a bit more in calories.