Pasta e Fagioli Recipe (Italian Pasta & Bean Soup)

Name: Pasta e Fagioli Recipe (Italian Pasta & Bean Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 15 Cups
Ingredients: ¼ cup olive oil; 1 small onion; 2 cloves garlic; 2 tablespoons Italian seasoning; 1 6 ounce can tomato paste; 6 cups water; 6 cups low sodium chicken broth; 1 15 ounce can of red kidney beans, reduced sodium, drained and rinsed; 1 15 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed; 1 15 ounce can of chickpeas (garbanzo beans), reduced sodium; salt and pepper to taste; ½ pound ditalini or elbow pasta; ¼ cup minced flat-leaf parsley; grated Parmesan cheese for serving

User Reviews

4.8

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
15 Cups
Calories
2426 kcal
Course
Main Course, Soup
Cuisine
Italian

Pasta e Fagioli Recipe (Italian Pasta & Bean Soup)

Lauren Clark

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You can't beat the simplicity of pasta e fagioli, aka Italian pasta and bean soup. It's comforting, healthy and will have your family begging for more. 242 calories and 5 Weight Watchers Freestyle SP

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Ingredients

Servings

¼ cup olive oil
1 small onion thinly sliced
2 cloves garlic minced
2 tablespoons Italian seasoning mixture of oregano, parsley, basil, etc.
1 6 ounce can tomato paste
6 cups water
6 cups low sodium chicken broth or vegetable broth for vegetarian
1 15 ounce can of red kidney beans, reduced sodium, drained and rinsed
1 15 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed
1 15 ounce can of chickpeas (garbanzo beans), reduced sodium, drained and rinsed
salt and pepper to taste
½ pound ditalini or elbow pasta cooked according to package
¼ cup minced flat-leaf parsley
grated Parmesan cheese for serving leave off for vegetarian or use asiago

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Instructions

Heat oil over medium-high heat in a large soup pot and saute onion, garlic and spices until just tender about 4-5 minutes.
Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.

Notes

Weight Watchers Points: 5 (Freestyle SmartPoints), 6 (Points+)
* The salt and pepper to taste are not included in the nutritional information.
Reprinted with permission from Food From Our Ancestors: The Ultimate Italian Sunday Dinner

Nutrition Information

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Serving 1.5Cups Calories 242.6kcal (12%) Carbohydrates 38.6g (13%) Protein 10.6g (21%) Fat 6.7g (10%) Saturated Fat 0.8g (4%) Sodium 557.3mg (23%) Fiber 7.1g (28%) Sugar 3.3g (7%)