Pasta e Fagioli I Recipe - Bush’s Best

Pasta e Fagioli I

Recipe By: CORWYNN DARKHOLME   Photo By: amandak23k
Write a Review | Read Reviews (93)
Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
 
  • Prep: 10 Minutes
  • |
  • Cook: 25 Minutes
  • |
  • Total: 35 Minutes
 
8
 
 
  • 2 tablespoons olive oil
    •
  • 1 cup chopped onion
    •
  • 3 cloves garlic, minced
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  • 2 (14.5 ounce) cans stewed tomatoes
    •
  • 3 cups low-sodium chicken broth
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  • 1 (15 ounce) can cannellini beans
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  • 1/4 cup chopped fresh parsley
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  • 1 teaspoon dried basil leaves
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  • 1/4 teaspoon ground black pepper
    •
  • 1/4 pound seashell pasta
    •
 
  1. Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
  2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
  3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
  • Current Tags:
  • Soup
Nutrition Information
 
 
More Reviews (93)
Reviewed By: beachbailey
This has to be one of the best recipes on the site! I always search around looking for a meal that will last all week so I have something to eat at lunch and this was perfect! It was easy to make and was absolutely delicious! Thanks for posting!!
Reviewed By: amandak23k
Delicious. I didnt' follow the directions exactly or all the ingredients, but the basics were there.
Reviewed By: cookieMomster
very tasty. I used one can regular stewed tomatoes, and one can of the 'italian' stewed.