Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Pasta Fagioli or Pasta e Fagioli is a classic Italian dish containing pasta and beans, this soup recipe goes well with a side of crusty bread. Substitute elbow macaroni if you are unable to find ditali pasta.

Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven cook onion, pancetta, and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Add wine, stirring to scrape up any crusty brown bits.

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  • Stir in beans, broth, tomatoes, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

  • Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta, basil, and snipped oregano into bean mixture. If desired, garnish each serving with cheese and oregano leaves.

Nutrition Facts

415 calories; fat 9g; cholesterol 11mg; saturated fat 2g; carbohydrates 68g; mono fat 2g; poly fat 1g; insoluble fiber 11g; sugars 7g; protein 19g; vitamin a 1020.4IU; vitamin c 14.8mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 6.3mg; vitamin b6 0.3mg; folate 137.1mcg; sodium 1577mg; potassium 803mg; calcium 101mg; iron 5mg.
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