PASTA E FAGIOLI (Italian Pasta & Beans Soup)

Two different beans provide fiber and substance to this popular Italian pasta and bean soup.





Total Time: 45 minutes




  • 1 cup ditalini pasta
  • 6 each thick sliced bacon, diced
  • 2 cups onion, chopped
  • 1 cup celery, chopped
  • 2 each garlic cloves, minced
  • 2 cans Great Northern white beans, drained
  • 2 cans (15 oz.) low sodium chicken broth
  • 1 can (15 1/2 oz.) kidney beans
  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 each bay leaf
  • 2 tsps dried oregano leaves, crushed




1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

2. Meanwhile, in 5-quart saucepan over medium-high heat, cook bacon until crisp. Add onion, celery and garlic; cook 8 minutes, stirring occasionally.

3. In a large bowl, mash 1 can of Great Northern Beans. Add chicken broth, remaining beans, cooked pasta, tomatoes with juice, bay leaf and oregano.

4. Add bean mixture to saucepan; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes. Discard bay leaf before serving.


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