Pasta e Fagioli Soup
Pasta e fagioli soup is rich with pasta, beans, tomatoes and Parmigiano Reggiano® cheese. Also known as pasta fazool, it’s a complete meal when you serve it with slices of wholegrain bread or Parmesan Breadsticks. There are lots of variations on this one pasta fazool soup recipe: For a creamier version, purée half the beans before adding them to this particular pasta e fagioli soup recipe. You can also add vegetables like zucchini or roasted peppers, or leafy greens like Swiss chard, spinach, or escarole. Instead of parsley, finish your pasta and fagioli soup with fresh basil, or make pasta e fagioli soup with broken pieces of spaghetti or fettuccine if you don’t have elbows or shells.
Servings Prep Time
6people 30minutes
Cook Time
45minutes
Servings Prep Time
6people 30minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Cut the pancetta in small cubes, Peel and crush the garlic.
  2. Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.
  3. Add the broth (you can use Parmesan Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.
  4. Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.
Recipe Notes
Nutrition Facts
Pasta e Fagioli Soup
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.