Pasta e Fagioli

Pasta E Fagioli

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Angela Pietrantonio


I famous Italian soup, this one is very delish! Loaded with stewed tomatoes & cannelloni beans & Italian herbs.

Recipe Source~ Handed down recipe!


★★★★★ 3 votes

10 Min
25 Min


  • 2 Tbsp
    olive oil
  • 1 c
    chopped onion
  • 3 clove
    garlic, minced
  • 2 can(s)
    (14 1/2oz each) italian-style stewed tomatoes, undrained
  • 3 c
    reduced-sodium chicken broth
  • 1 can(s)
    (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

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About Pasta e Fagioli

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