Andrea's Pasta Fagioli

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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
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Prep Time:
10 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 30 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

  1. 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.

  2. 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.

900 home cooks made it!

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.