Quick Pasta e Fagioli With Parmesan

Pasta e Fagioli is a classic, meatless Italian dish. Make a quick version to serve on a chilly night with fresh Parmesan cheese.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Health

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 16g
  • Carbohydrate: 46g
  • Fiber: 6g
  • Cholesterol: 4mg
  • Iron: 4mg
  • Sodium: 512mg
  • Calcium: 127mg


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 (19-ounce) can cannellini beans, drained and partially mashed
  • 4 cups fat-free, less-sodium chicken broth
  • 1/2 cup canned diced tomatoes, drained
  • 1/2 cup ditalini (very short tube-shaped macaroni)
  • 1/4 cup finely shredded Parmesan cheese


  1. 1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.
  2. 2. Stir in pepper and next 3 ingredients (through broth); bring to a boil.
  3. 3. Add tomatoes; reduce heat and simmer 10 minutes.
  4. 4. Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.
  5. 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 ($10.99) does the job well.
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