Pasta Fagioli (Pasta and Beans)
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.
Pasta Fagioli
I love hearty tomato based soups in the winter, some favorites are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe Soup.
My trick to get picky kids to eat this, is pureeing the beans, but if you prefer your beans whole, you can skip that step. Serve this with a piece of 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.
How To Make Pasta Fagioli
Pasta Fagioli (Pasta and Beans)
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.
Ingredients:
- 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
Directions:
- 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).
Nutrition Information
Yield: 5 servings, Serving Size: About 2 cups
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 7
- Calories: 262.5 calories
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 46mg
- Sodium: 623mg
- Carbohydrates: 46g
- Fiber: 5.5g
- Sugar: 6g
- Protein: 10g
Paleo
Slow Cooker Recipes
Low Carb
Dairy Free
Whole 30 Recipes
Keto Recipes
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.
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.
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.
1 with the beans to blend, and 1 after adding everything to bring to a boil.
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!
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.
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!!!