Pasta e Fagioli

Photo: Oxmoor House

This Pasta e Fagioli soup recipe is a busy weeknight family-favorite. One online reviewer says, "This recipe is delicious! Definitely a simple, rustic, comfort food."

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 26%
  • Fat: 10.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.3g
  • Protein: 20.5g
  • Carbohydrate: 45.6g
  • Fiber: 4.5g
  • Cholesterol: 34mg
  • Iron: 4.5mg
  • Sodium: 742mg
  • Calcium: 177mg

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces hot turkey Italian sausage
  • 1 1/2 tablespoons bottled minced garlic
  • 1 cup water
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 cup uncooked small seashell pasta (about 4 ounces)
  • 1/2 cup grated Romano cheese, divided
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 (15-ounce) cans cannellini beans or other white beans, drained
  • Minced fresh parsley (optional)
  • Crushed red pepper (optional)

Preparation

  1. Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.
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