Perfect Pasta e Fagioli

    (464)
    1 hour 40 min

    A traditional Italian soup, which is hearty and delicious. It's made with cannellini beans and pasta in a tomato soup base. Serve as a starter or a main course with crusty bread.


    411 people made this

    Ingredients
    Serves: 4 

    • 2 sticks celery, chopped
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 2 teaspoons dried parsley
    • 1 teaspoon Italian herb seasoning
    • 1/4 teaspoon crushed chillies
    • salt to taste
    • 415ml chicken stock
    • 2 medium tomatoes, peeled and chopped
    • 225g passata
    • 50g uncooked spinach pasta
    • 1 (410g) tin cannellini beans, with liquid

    Method
    Prep:10min  ›  Cook:40min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian herb seasoning, crushed chillies and salt until onion is translucent. Stir in chicken stock, tomatoes and passata and simmer on low for 15 to 20 minutes.
    2. Add pasta and cook 10 minutes, until pasta is tender.
    3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

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    Reviews & ratings
    Average global rating:
    (464)

    Reviews in English (316)

    by
    297

    Four and a half stars. Husband really liked it. These are the changes I made: used a full 32 oz. of Kitchen Basics original chicken stock. One can Italian-style stewed tomatoes instead of tomato paste. I also added about 5-6 oz of frozen chopped spinach (thawed and squeezed dry) to the sauteed onions, garlic and celery. I think this added to the texture and heartiness of the soup. As far as seasonings so, I added about 3/4 tsp of salt and about 1/4 tsp freshly cracked black pepper; also a dash of chipotle Tabasco. Kept the crushed red pepper as we like spicy food. Boiled pasta separately as per several reviewers' suggestions (thanks for that, by the way) and ladled soup over this in individual bowls. It really didn't even need cheese on top. Great flavor, low fat, wonderful way to eat some vegetables and get some fiber with the beans. Thanks for an easy soup recipe that I'll be happy to make several times this fall and winter.  -  16 Oct 2010  (Review from Allrecipes US | Canada)

    by
    233

    This is the best pasta fagioli that I have ever tasted and I was raised on this stuff. What I love most is that it is affordable, easy, and delicious. The only bad thing is that it doesn't make a lot.  -  22 Aug 2007  (Review from Allrecipes US | Canada)

    by
    217

    Not quite the Italian version I grew up with but good anyway. This is my version: No celery-substitute chopped carrots here (sweeter). Pepper flakes only to taste-don't use if you dont like(I dont). One can diced tomatoes instead of fresh, Ditalini pasta and kidney beans can be substututed for canellini if desired, more chicken broth to give it that soupier consistancy and a must is fresh grated parmesan cheese to sprinkle when served.  -  20 Oct 2010  (Review from Allrecipes US | Canada)

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