Classic Italian Pasta e Fagioli recipe

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Ingredients

2 cups cranberry beans
6 cups cold water
½ cup white wine
2 cups beef broth
4 ½ cups chicken broth
3 cloves crushed garlic
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
1 (8 ounce) package farfalle pasta
⅓ cup grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Nutrition Info

454.2 calories
carbohydrate: 68.8 g
cholesterol: 5.4 mg
fat: 6.9 g
fiber: 17.5 g
protein: 27.1 g
saturatedFat: 2.1 g
servingSize: -
sodium: 965.2 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot, place cranberry beans and water. Bring to a boil. Cover pot and turn heat off. Allow to stand for one hour on burner.

  2. Drain beans and return to large cooking pot. Add wine, beef broth, and chicken broth. Bring to boil, cover and simmer for 30 minutes.

  3. Puree half of the beans. Return to the pot. Add the garlic, tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. Stir in the grated Parmesan cheese. Garnish with drizzled olive oil, and additional grated Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

A classic Italian pasta and bean soup with so many different possibilities! Adding a can of garbanzo beans to the recipe gives you one idea!

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