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
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Ingredients

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Directions

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  • 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.

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  • 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; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 11 mg cholesterol; 1577 mg sodium. 803 mg potassium; 68 g carbohydrates; 11 g fiber; 7 g sugar; 19 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 15 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 137 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 5 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
01/13/2014
I hate soups but I made this one and I would definitly recommend it many times over but it needs more soup base