This simple pasta fagioli recipe is a traditional Italian winter dish. Salad, crusty bread, and grated Parmesan cheese should be served in bowls.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1 thin slice onion, diced
- ½ teaspoon chopped garlic
- 4 (8 ounce) cans tomato sauce
- 1 (14 ounce) can chicken broth
- 1 tablespoon dried parsley
- ½ tablespoon dried basil leaves
- freshly ground black pepper to taste
- 1 ½ cups ditalini pasta
- 1 (15 ounce) can cannellini beans, drained and rinsed
Instructions
- Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly. Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
- Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 9 g |
| Protein | 13 g |
| Saturated Fat | 1 g |
| Sodium | 1882 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I like it
mmm
I did make 1 change, I used low sodium beef broth because that was in the pantry. Loved it.
it was just ok, I’ve made Pasta Fagioli for years using 2 cans of beans cannellini and kidney. also before adding pasta i scoop out about 1/2 – 1 cup of the soup and put it through a sieve or blitz’s it in a blender if in a hurry. this adds a creaminess to it. also used crushed or chopped caned tomatoes and a nice amount of Italian seasoning. YUM!
Very addictive! Exchanged 32 oz vegetable broth and 14 oz diced tomatoes and tomato sauce.
Easy, vegetarian, hearty soup! What could be better?
I made on 9/9/2020 I used 1whole box of Small Shells, 2 cans Canellii Beans,I can Crushed Tomatoes. For veggies I used Colored Peppers, Red Onion,Fresh Garlic, Sliced up Brussels Sprouts, powder chick bouillon dissolved in hot water, cooked chicken , came out more like a stew than Soup, I wanted it thick, not soupy
used beef broth, used less tomato sauce and more broth, and used macaroni noodles instead so i could use up stuff i had on hand
Absolutely wonderful
Very good. I would definitely recommend using low sodium /no salt tomato sauce and chicken broth.
Followed the recipe as is with the only exception is adding a pound of sweet italian sausage
Very good. I added sliced Italian sausage.
Simply yummy! Thank you!
This was easy and delicious. I read the reviews and took others advice to swap the amounts of tomato sauce and chicken broth. I added a little more garlic and a pinch of crushed red pepper. I will definitely make this again.
Great, simple recipe. I used one can of diced tomatoes and one can of tomato sauce because I like some chunks of tomato in it. Also, cut the pasta back as suggested. I also added some sliced zucchini to use it up. Very good flavor.
I only used 16 oz of tomato sauce and 10 oz of No Chicken broth to keep it vegetarian. Added 1/2 teaspoon of celtic sea salt and 1/2 teaspoon of italian seasoning. Also added fresh basil! I used an immersion blender to smooth out the chunks of vegetables. It was delicious with parmesan cheese on top! I give it 5 stars with the changes!
Even if you reverse the amount of tomatoes and broth it’s still too tomatoey, most like tomato soup with various ingredients. Also, I add some beef I had in the fridge and that really made it stand out.
Easy and delicious… I, too, reversed the chicken broth/tomato sauce proportions, added diced Italian sausage, parmesan cheese, a bit of Italian red pepper, extra garlic and waited to just before serving to add the ditalini. Simple cooking is the best cooking, it seems. And this recipe is a great example of that! I highly recommend it.
I looked this up only because we had it at Olive Garden. Was very close however the restaurant version we had definitely had spaghettti squash in it. It was a nice addition.
Made by M. many times. Always good!
I got my family to eat vegetables with this recipe! I added artichoke hearts and capers as well. So good!