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.
Yield: 5 servings
4.7 from 26 votes

Pasta Fagioli (Pasta and Beans)

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
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.

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

Instructions

  • 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

Calories: 262.5kcal, Carbohydrates: 46g, Protein: 10g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 46mg, Sodium: 623mg, Fiber: 5.5g, Sugar: 6g
Freestyle Points: 5
Points +: 7