Nutritional Info

Nutrition Facts

Serving Size 1 (389g)

Calories 892
Calories from Fat 151 (17%)
Amount Per Serving %DIV
Total Fat 16.8g 26%
Saturated Fat 5.8g 29%
Monounsaturated Fat 7.8g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 16.8mg 6%
Sodium 1187.7mg 52%
Potassium 2854mg 61%
Total Carbohydrate 129.2g 43%
Dietary Fiber 45.9g 184%
Sugars 2.3g
Protein 53.9g 108%

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Recipe Description
This popular soup, known as pasta e fagioli in Italian, is closely related to minestrone, but its taste and texture are entirely different. A delicious and hearty cold weather meal.
Prep time
10 min
Cook time
30 min
Ready In
40 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  olive oil
1   large yellow onion, finely chopped
1   medium stalk celery, finely chopped
8 Ounce(oz)  tomato sauce
1 Clove(clv)  garlic, minced
2 Tablespoon(T)  parsley, minced
1/2 Teaspoon(t)  dried rosemary, crumbled
4 Cup(c)  cooked great northern beans
4 Cup(c)  beef stock or broth
1 Cup(c)  small elbow pasta
1/2 Cup(c)  parmesan cheese, grated
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  black pepper


Heat the oil in a 4 quart saucepan over moderate heat for 1 minute. Add the onion and celery, and saute, stirring occasionally, until very soft, about 10 minutes. Stir in the tomato sauce, garlic, parsley and rosemary. Cover and cook 5 minutes more. Add the beans and stock, then bring to a simmer over moderate heat. Stir in the pasta and cook, uncovered, stirring frequently, until tender, about 10 minutes more. Stir in the cheese, salt and pepper, then taste and adjust as desired.

Additional notes

Tip: To make ahead, omit the pasta. Before serving, reheat, using water or broth to thin if necessary, then add the pasta as directed.

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Pasta and Bean Soup
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