Real Recipes From Real Home Cooks ®

pasta e fagioli

(3 ratings)
Recipe by
Angela Pietrantonio
Woonsocket, RI

I famous Italian soup, this one is very delish! Loaded with stewed tomatoes & cannelloni beans & Italian herbs. Recipe Source~ Handed down recipe!

(3 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For pasta e fagioli

  • 2 Tbsp
    olive oil
  • 1 c
    chopped onion
  • 3 clove
    garlic, minced
  • 2 can
    (14 1/2oz each) italian-style stewed tomatoes, undrained
  • 3 c
    reduced-sodium chicken broth
  • 1 can
    (about 15 oz.) cannellini beans, undrained
  • 1/4 c
    chopped fresh parsley
  • 1 tsp
    dried basil leaves
  • 1/4 tsp
    black pepper
  • 4 oz
    uncooked small shell pasta

How To Make pasta e fagioli

  • 1
    Heat oil in 4-quart dutch oven over medium heat until hot; add onion and garlic. Cook and stir 5 minutes or until onion is tender.
  • 2
    Stir tomatoes with juice, chicken broth, beans with liquid, parsley, basil and pepper into dutch oven; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer, covered, 10 minutes.
  • 3
    Add pasta to dutch oven. Simmer, covered, 10 to 12 minutes or until pasta is just tender. Serve immediately. Garnish as desired. 4 points per serving