Pasta Fagioli

Name: Pasta Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 ribs celery, chopped; 2 cloves garlic, minced; 3 Tbsp. oil; 1 (14 oz.) can crushed tomatoes; 3 1/2 c. water; 1 tsp. salt (optional); 1/2 tsp. pepper; 1 (19 oz.) can white Northern beans; 1/2 c. ditalini pasta (dry); 1/4 c. fresh parsley

Eats Now Editorial Team · 273 kcal · Pasta & Noodles

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Pasta Fagioli – a delicious recipe with onion, celery, garlic, oil, tomatoes, water. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 large onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
3 Tbsp. oil
1 (14 oz.) can crushed tomatoes
3 1/2 c. water
1 tsp. salt (optional)
1/2 tsp. pepper
1 (19 oz.) can white Northern beans
1/2 c. ditalini pasta (dry)
1/4 c. fresh parsley

1
Saute onion, celery, garlic and oil in a large pot.
2
Cook until tender, about 10 minutes. Add tomatoes, water, salt and pepper. Cover and simmer 20 minutes. Add beans, pasta and parsley. Cover and cook until pasta is tender. Serve in soup bowls and sprinkle with Parmesan cheese. Serve with Italian crust bread and a big green salad.
3
Enjoy.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onion, chopped, 2 ribs celery, chopped, 2 cloves garlic, minced, 3 Tbsp. oil, and more.

Yes, Pasta Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
273 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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