Classic Italian Pasta e Fagioli


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!

6 servings


  • 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

  • cup grated Parmesan cheese

  • 1 tablespoon olive oil

  • 2 tablespoons grated Parmesan cheese


  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.

Nutrition Facts (per serving)

454 Calories
7g Fat
69g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 454
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 5mg 2%
Sodium 965mg 42%
Total Carbohydrate 69g 25%
Dietary Fiber 18g 63%
Total Sugars 2g
Protein 27g
Vitamin C 3mg 14%
Calcium 185mg 14%
Iron 5mg 28%
Potassium 1199mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.