Pasta e Fagioli recipe

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Ingredients

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

Nutrition Info

240.9 calories
carbohydrate: 41.6 g
cholesterol: 2.5 mg
fat: 4.7 g
fiber: 7.5 g
protein: 8.9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 883 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.

  2. Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.

  3. Add the pasta and beans and cook for 5 minutes.

  4. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Recipe Yield

4 servings

Recipe Note

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

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