Pasta E Fagioli Recipe

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Pasta e Fagioli

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


1Heat 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.
2Stir 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.
3Add 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

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy