Pasta e Fagioli

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Almost any bean (such as pinto or garbanzo) works in this traditional Italian soup.
8 servings (serving size: 1 1/2 cups soup and 1 1/2 tablespoons cheese)


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1 pound dried navy beans
1 tablespoon olive oil
1 cup chopped onion
1/2 cup sliced carrot
1/2 cup chopped celery
2 garlic cloves, crushed
1 (28-ounce) can diced tomatoes, undrained
9 cups water
1/4 teaspoon crushed red pepper
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 garlic cloves, crushed
3/4 cup uncooked medium elbow macaroni (about 4 ounces)
1 cup chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated fresh Parmesan cheese


Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove beans from heat; cover and let stand for 1 hour. Drain beans in a colander.

Heat oil in pan over medium heat until hot. Add onion, carrot, and celery, and sauté 5 minutes or until tender. Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally. Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 50 minutes. Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer 25 minutes or until beans are tender. Discard bay leaf.

Place 2 cups bean mixture in a food processor; process until smooth. Return bean purée to pan, and stir well. Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese.

Created date

March 1998

Nutritional Information

Calories 339
Caloriesfromfat 15 %
Fat 5.5 g
Satfat 2.2 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 19.8 g
Carbohydrate 54.6 g
Fiber 8.7 g
Cholesterol 7 mg
Iron 5.4 mg
Sodium 626 mg
Calcium 261 mg