Pasta e Fagioli is a classic, meatless Italian dish. Make a quick version to serve on a chilly night with fresh Parmesan cheese.Serve your own pasta e fagioli soup with a small piece of Italian bread for dipping. Beans are a great addition to soup for fiber.

Martha Condra

Gallery

Credit: Leigh Beisch; Styling: Sara Slavin

Recipe Summary

prep:
5 mins
cook:
22 mins
total:
27 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.

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  • Stir in pepper and next 3 ingredients (through broth); bring to a boil.

  • Add tomatoes; reduce heat and simmer 10 minutes.

  • Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.

  • Andrea's wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($99) does the job well.

Nutrition Facts

315 calories; fat 7g; saturated fat 2g; mono fat 4g; poly fat 1g; protein 16g; carbohydrates 46g; fiber 6g; cholesterol 4mg; iron 4mg; sodium 512mg; calcium 127mg.
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