Pasta Fagioli (Pasta and Beans)

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Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.
Pasta Fagioli

It’s usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule. I love hearty tomato based soups like this in the colder months, some of my other favorites are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe 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. If you prefer your beans whole, you can skip that step. Serve this with some crusty Italian bread on the side and top with your favorite grated cheese. For an extra special treat, top this with a slice of melted Alpine Lace Swiss, delicious! Vegetarians can use vegetable broth instead.

This can also be frozen and reheated 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.

How To Make Pasta Fagioli

Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

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Pasta Fagioli (Pasta and Beans) usually pronounced pasta fazool, is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.
4.8 from 39 votes
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Pasta Fagioli (Pasta and Beans)

262.5 Cals 10 Protein 46 Carbs 4 Fats
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 5 servings
COURSE: Dinner, Lunch, Soup
CUISINE: Italian
Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.


  • 1 tbsp olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 medium celery stalk, chopped
  • 1 medium carrot, finely chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
  • 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


  • In a deep pot, saute onion and garlic in olive oil over medium heat.
  • Blend the cup of beans with one can 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.
  • 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).



Serving: 11/2 cups, Calories: 262.5kcal, Carbohydrates: 46g, Protein: 10g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 46mg, Sodium: 623mg, Fiber: 5.5g, Sugar: 6g
WW Points Plus: 7
Keywords: pasta e fagioli, Pasta Fagioli, Pasta Fagioli (Pasta and Beans) Soup, pasta fagioli recipe, pasta fagioli soup

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  1. 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.

  2. Can you add the WW personal points link to this recipe?

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

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

  5. 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!!!!! 

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

  7. 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!

  8. 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!

  9. 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+++

  10. 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.

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

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

  13. Would a parmesan rind work in this? (Stovetop)

  14. How do I do this in my instapot? 

  15. 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!

  16. Can you use dried herbs instead of fresh?

  17. 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?

  18. 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!

  19. Just made this, it I soooooo good

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

  21. What is the serving size?

  22. What is the serving size?

  23. 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!

  24. I’ve been making this for years! Only one I use. It’s delicious and our go to recipe

  25. 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.

  26. 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.

  27. I made this soup on Sunday to take to work this week. Meal prep is key to staying on course.

  28. 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.

  29. 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…

  30. 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!!!

  31. 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. 

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

  33. 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.  

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

  35. 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!!!

  36.  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. 

  37. 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! 

  38. 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.

  39. 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.  

  40. 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.

  41. 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!

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

  43. I just made this soup it was delicious my loved it to so was a win win ty for sharing your recipes

  44. 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☺️

  45. 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.

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

  47. 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.

  48. 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.

  49. I thought it had ground beef in it. Or ground pork

  50. I added homemade mini turkey meatballs and cooked the pasta separately! Soo good!

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

    • 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.”)

  52. 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!!

  53. 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!

  54. 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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  57. 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.

  58. Pingback: Weight Watchers Slow Cooker Chicken Pasta Fagioli • Simple Nourished Living

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

  60. Pingback: Weekly Dinner Plan - Week 2 • The Jane Effect

  61. 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!

  62. How could this be done in a crockpot?

  63. 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.

  64. 1 T basil — is this fresh or dried?
    1 t oregano — fresh or dried?

  65. Is it best to freeze with or without the pasta?

  66. 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!!

  67. Pingback: Is Pasta a Health Food? - Punta Cana Kids

  68. 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.

  69. is there a way this could be adapted for a slow cooker?

  70. 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. 

  71. 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.

  72. 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?

  73. Can this be made in a crock pot? Just wondering as it wasn't mentioned as an option…

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

  75. 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.

  76. 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!

  77. 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!

  78. 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!

  79. 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!!!

  80. 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!

  81. Delicious! I accidentally added too much pasta but will definitely try again. Yum!

  82. 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!

  83. 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!

  84. 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

  85. 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.

  86. 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.

  87. 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!!!

  88. This is a great recipe! Will make again! Thanks Gina.

  89. Mmm. This looks awesome! So happy I found you on Pinterest. Thanks.

  90. 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!

  91. 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! 🙂

  92. This came out AWESOME. A keeper!!

  93. 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~

  94. 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

  95. 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! 🙂

  96. 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!

  97. I added a cheese rind to this as it was cooking~really boosted the flavor~what a great recipe!

  98. 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.

  99. Where do I find the calories on these recipes?

  100. 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!

  101. 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!

  102. 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.

  103. 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!

  104. 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!

  105. 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!

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

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

  108. Made this last night and OMG…. SO FREAKING GOOD!!! Love all of your recipes!!!

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

    Thank you!

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

  111. 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!

  112. 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!

  113. 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).

  114. 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. 🙂

  115. 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!

  116. 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 🙂

  117. 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.

  118. 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!!!

  119. 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!

  120. 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!

  121. 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.

  122. 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!

  123. 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.

  124. 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.

  125. 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!

  126. Another stunner! You rock Gina!!

  127. 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?

  128. 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!

  129. 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!

  130. 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!

  131. 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 … 🙂

  132. 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!

  133. 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!

  134. 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.

  135. 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!

  136. 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 🙂

  137. 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!

  138. 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!

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


  140. I made this and it is super scrumptious! 🙂

  141. 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+?

  142. 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!

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

  144. Made this today and I L-O-V-E it!

  145. 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.

  146. 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!

  147. As long as it's 6 oz, it's all the same no matter what shape. Weight is always accurate.

  148. 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?

  149. 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!

  150. This was fabulous….thanks for sharing!

  151. 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!

  152. 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?

  153. So glad you all like it!!!

    Valerie, add more broth, that will fix it.

  154. 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 🙂

  155. Gina,

    Can I add any meat to the soup? If so, what would you suggest?

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

  157. 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!!!

  158. 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?

  159. LOVED the underlying pureed beans, made it so hearty and filly for so little calories!!

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

  161. Thanks Ali!

  162. Gina, this recipe is AMAZING! I love the pureed beans to make the soup nice and thick. Genius!

  163. Don't use baked beans, that would completely change the taste.

  164. Hey Gina!

    Can I use baked beans (heinz)?


  165. Has anyone tried using whole wheat pasta? I'm curious if that would turn out as well

  166. Thanks Katie!

  167. 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!

  168. 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!

  169. 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!

  170. 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.

  171. Gina, have you ever tried spinach in this??

  172. 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

  173. 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.

  174. Love the tradition Beth! It's perfect for a rainy night!

  175. 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!

  176. Rose, love that! You're welcome!

    Abby, red pepper flakes are wonderful in this soup!

  177. 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!

  178. 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 😉

  179. 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!

  180. 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

  181. 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!!

  182. 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

  183. 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?

  184. THIS RECIPE FREEZES LIKE A CHAMP!!!! Thank you Gina!! Made it once, enjoyed it MANY times!!! Yay!

  185. 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)

  186. I use the liquid, but completely up to you!

  187. 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,

  188. 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!

  189. If I have fresh, I always use fresh, but if not, dry would work. I used fresh.

  190. I'm sure I should know this …. but are the basil and parsley fresh or dried? Thanks!

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

  192. 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

  193. 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!

  194. 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.

  195. 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!

  196. 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!!

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

  198. 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!!!!'

  199. This recipe is so worth making! My entire family liked it. Very filling, love the fiber content!

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

  201. 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!

  202. 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.

  203. @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!

  204. 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!

  205. Great, yes, the pureed beans thicken this. Very hearty soup!!

  206. very tasty! another winner, and it ended up thicken more after it sat.

  207. 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

  208. 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!

  209. 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.

  210. That's great, thanks for commenting.

  211. 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

  212. Thanks Annette. I always bring soup for lunch. Nothing like homemade!

  213. I made this over the weekend. It's very Yummy! Freezes really well. I've been bringing it for lunches.

  214. Thank you!!!

  215. 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.

  216. 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.

  217. Thanks for the comments! Glad you all liked it.

  218. 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!

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

  220. 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..

  221. That's great! It's less like a soup, more like a meal.

  222. 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!

  223. 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!

  224. If you make this in the crock pot, add cooked pasta to it right before you serve it.

  225. 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

  226. 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!

  227. 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!

  228. 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.

  229. @ Kim – Cannellini beans are white beans, you could probably use any white bean.

  230. 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?

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

  232. @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.

  233. 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.

  234. 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.

  235. @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?

  236. 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.

  237. 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.

  238. 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.

  239. 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!

  240. 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.