Easy Pasta Fagioli

    40 mins

    Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or parmesan cheese, crusty bread and salad.

    158 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 medium carrot, diced
    • 1 stalk celery, diced
    • 1 thin slice yellow onion, diced
    • 1/2 teaspoon chopped garlic
    • 4 (250ml) cans tomato sauce
    • 1 (500ml) can chicken stock
    • freshly ground black pepper to taste
    • 1 tablespoon dried parsley
    • 1/2 tablespoon dried Italian basil leaves
    • 1 (450g) can cannellini beans, drained and rinsed
    • 1 1/2 cups (160g) ditalini pasta

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
    2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
    3. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

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    Reviews in English (144)


    I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated.  -  30 Dec 2003  (Review from Allrecipes US | Canada)


    Very good and similar to the recipe I have been using. My kids don't like to see a lot of beans in this dish. So, I reserved 1/2 cup beans and 1/4 cup chicken broth and pulsed in food processor to make the dish creamier. It also turns out lighter in color.  -  30 Oct 2007  (Review from Allrecipes US | Canada)


    yum! I upped the oil 3-4 T, upped the garlic to 5 cloves crushed, substituted one of the cans of tomato sauce for a can of diced tomatoes for more texture and added freshly grated parmesan cheese at the end. Don't forget to serve with oven warmed crusty italian bread!  -  03 Jan 2008  (Review from Allrecipes US | Canada)