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Meaning "pasta and beans," pasta e fagioli is an Italian soup that is full of flavor. Top with Parmesan cheese to add that extra Italian flavor.




  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup carrot, peeled and chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried Italian seasoning
  • 6 cups reduced sodium chicken broth*
  • 1 cup peeled, chopped fresh tomatoes or diced canned tomatoes
  • 2 cups ditalini pasta or broken pasta such as fettuccine (8 ounces)
  • 3-1/2 cups cooked cannellini or Great Northern beans or 2 15-ounce cans, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper



  1. Heat the oil in a large pot over medium-high heat. Sauté onion, carrots and celery 3 to 4 minutes, until soft and onions are translucent but not browned. Add garlic, crushed red pepper and Italian seasoning. Sauté 1 minute longer.
  2. Add broth and chopped tomatoes. Bring to a boil. Add pasta and continue to cook at a strong simmer until pasta is al dente.
  3. Add beans and cook 2 minutes. Turn off heat and stir in parsley, salt and pepper.
  4. Serve drizzled with extra virgin olive oil or with grated Parmesan cheese sprinkled on the top.


*If desired replace the low sodium chicken broth with vegetable broth.


Serves 6-8


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6-8  
Amount per Serving  
Calories: 379  
  % Daily Value *
Total Fat: 8 g 12%
Saturated Fat: 1 g 5%
Cholesterol: 0 g 0%
Sodium: 195 mg 8%
Carbohydrate: 62 g 21%
Dietary Fiber: 12 g 50%
Protein: 16 g  
Potassium 24%
Calcium 12%
Iron 25%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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