Pasta Fagioli (Pasta and Beans)

Gluten Free RecipesKid Friendly RecipesPressure Cooker RecipesUnder 30 Minute RecipesVegetarian Recipes
5 Freestyle Points 262.5 Calories

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.

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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) 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)

5 Freestyle Points 262.5 calories

Total Time:35 minutes

Prep Time:10 minutes

Cook Time:25 minutes

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:

  1. In a deep pot, saute onion and garlic in olive oil over medium heat.
  2. Blend the cup of beans with one can water in electric blender until almost smooth.
  3. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  4. Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  5. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  6. 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
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posted December 3, 2008 by Gina
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