Weeknight Pasta e Fagioli
Weeknight Pasta e Fagioli marries tender ditalini and creamy cannellini beans in a tomato-herb broth layered with carrot, celery, and onion. The result is comforting, well-balanced, and lightly peppery with a pleasant garlic note—ideal for a simple family dinner or a cozy bowl on a cool evening.
- Prep10 mins
- Cook30 mins
- Serves6
- DifficultyEasy
- 1
Warm olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until they are soft. Add garlic and cook briefly.
- 2
Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
- 3
Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until slightly firm; drain.
- 4
Add beans and the cooked pasta to the soup; simmer until heated through, 1 or 2 minutes.
- 5
Enjoy!
- Calories 293.0 kcal Moderate
- Protein 14.35 g Good Source
- Carbs 49.61 g Moderate
- Total Fat 4.78 g Moderate
- Saturated Fat 0.8 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 6.17 mg Low Source
- Sodium 877.29 mg High
- Fiber 9.67 g Good Source
- Sugar 7.97 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 93.89 mg Low Source
- Iron 4.54 mg Good Source
- Potassium 857.11 mg Moderate
- Vitamin A 106.44 mcg_rae Moderate
- Vitamin C 10.4 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Celery
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅