Pasta Fagioli

          

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

Original recipe makes 4 servings

Ingredients

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

  • PREP

    10 mins

  • COOK

    40 mins

  • READY IN

    50 mins

Directions

  1. Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, 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.

Nutrition

Calories: 225 kcal
Carbohydrates: 37.3 g
Cholesterol: 2 mg
Fat: 4.4 g
Fiber: 7.9 g
Protein: 11 g
Sodium: 758 mg

Related Recipes:

Herb and Chicken Pasta Herbed Chicken Pasta Chicken Pasta I Zucchini Pasta II Lena’s Minestrone Pasta e Fagioli I Pasta e Fagioli III Andrea’s Pasta Fagioli Pasta Fagioli Soup II Chickpea and Pasta Soup