CORWYNN's Pasta e Fagioli I

    1 hour

    Rich and savoury, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!

    180 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 cup chopped onion
    • 3 cloves garlic, minced
    • 2 (400g) cans stewed tomatoes
    • 3 cups (750ml) low-sodium chicken broth
    • 1 (15 ounce) can cannellini beans
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon dried Italian basil leaves
    • 1/4 teaspoon ground black pepper
    • 1 pinch ground black pepper
    • 2/3 cup (70g) seashell pasta

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in 4-litre 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.

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    Reviews and ratings
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    Reviews in English (204)


    I'm Italian and let me tell you this is a fabulous Pasta Fagioli recipe. It is so easy and very tasty. I made the following modifications as per some of the other ratings and it came out perfect. Garlic increased from 3 to 4 cloves, used only 1 can of tomatoes (use crushed instead of stewed), increased broth to 4 cups, used 1/8 cup fresh chopped basil instead of dried, incrased pasta to 7 oz, added red pepper flakes for a little spice and topped it off with fresh grated parmesan cheese. AWESOME.  -  18 Aug 2004  (Review from Allrecipes US | Canada)


    This was actually really delicious. It's ridiculously easy, which I thought was kind of funny - I was a little embarrassed how much work I didn't do and how well it turned out! :o) Only thing I did differently was use dried parsley and great northern beans rather than cannelini. Also added another shake of dried basil and a little salt at the end. Perfect! *Update 2/15/08: I have made this countless times now and we love it. I always use dried parsley rather than fresh now because it actually tastes better that way to us. One of the best & probably under-rated recipes on this site!  -  18 Sep 2006  (Review from Allrecipes US | Canada)


    I was looking for a simple pasta e fagioli recipe like my Italian boss makes and I've found it! I doubled the recipe, except for the tomatoes, and used 2 cans of Italian diced tomatoes instead of stewed, like others suggested. I drained and rinced my cannellini beans (I can't stand that "grit"). Also, I cooked dilatini pasta separately (in chicken stock) and added to each bowl, like my boss does, so it wouldn't get mushy...very yummy!!  -  13 Oct 2005  (Review from Allrecipes US | Canada)