Andrea's Pasta Fagioli

4.5

(807)

604 Reviews

44 Photos

I adapted this pasta fagioli recipe a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread.

Submitted by AVALERIO

Updated on March 14, 2024

44

Prep Time:

10 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 30 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
5 ½ cups water
1 (29 ounce) can tomato sauce
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
⅓ cup grated Parmesan cheese
1 tablespoon dried parsley
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
1 pound ditalini pasta

Directions

Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.

Nutrition Facts (per serving)

403	Calories
8g	Fat
68g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 403
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	8%
Cholesterol 3mg	1%
Sodium 1223mg	53%
Total Carbohydrate 68g	25%
Dietary Fiber 8g	30%
Total Sugars 6g
Protein 16g	33%
Vitamin C 9mg	10%
Calcium 119mg	9%
Iron 5mg	28%
Potassium 661mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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