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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

  • 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.

Nutrition Facts

241 calories; protein 8.9g 18% DV; carbohydrates 41.6g 13% DV; fat 4.7g 7% DV; cholesterol 2.5mg 1% DV; sodium 883mg 35% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2012
Super easy super yummy. I too made adjustments based on what I had in my kitchen: Rotel canned tomatoes no carrots (didn't realize I was out of them!!) Red kidney beans a 14.5 oz can of chicken broth shells instead of ditalini and added green onions and shredded chicken. SO GOOD!! I love how adaptable this recipe is:) Read More
(13)

Most helpful critical review

Rating: 2 stars
08/24/2018
Not even close to Olive Garden's Pasta E Fagoli. Lacks a lot of key ingredients: like seasoning meat and sauce making it EXTREMELY bland. Plus the directions were a little screwy near the end. I made it work. Read More
30 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/04/2012
Super easy super yummy. I too made adjustments based on what I had in my kitchen: Rotel canned tomatoes no carrots (didn't realize I was out of them!!) Red kidney beans a 14.5 oz can of chicken broth shells instead of ditalini and added green onions and shredded chicken. SO GOOD!! I love how adaptable this recipe is:) Read More
(13)
Rating: 5 stars
03/15/2012
My mom and I found this recipe and made it. It was SO good we made it again a day later. This soup tastes restaurant quality and has the perfect flavor! No alterations needed. Yum! Read More
(8)
Rating: 5 stars
10/19/2012
This was very good soup. I doubled the recipe since there five of us and we like to have leftovers for lunch the next day. Worked out well. Served it with warm french rolls and we were all happy. Very easy to throw together too. Thanks Campbell's. Read More
(5)
Advertisement
Rating: 5 stars
03/11/2012
I gave this 5 stars only because this recipe is easy to customize based on what you already have. It's a flexible recipe that will be good even if you don't follow the exact measurements. I didn't have everything so here is how I customized it. If you don't have Italian seasoning you can instead use equal parts of basil marjoram oregano rosemary and thyme. I didn't have rosemary but had all the others. I used 14.5 oz can chicken broth plus a little water since I didn't have 2 cups. I had a can of diced tomatoes with jalapeno's so I used that to make it nice and spicy! Finally I used fresh cooked red kidney beans which is the reason I tried the recipe in the first place. A good recipe for using up left over veggies. Read More
(2)
Rating: 4 stars
03/25/2012
I didn't have any problem with the way this tasted. I actually liked how hearty it was. The flavor was pretty good and even better with the shaved parmesan I put on top of my bowl. However it took way longer than 45 minutes! To soften the vegetables it did take a good 15 minutes. I did keep the burner on medium or setting 5 on my stove so they did not burn. I did really like how many fresh vegetables were in it to. I used shell noodles and I microwaved them to save some time which worked fine. With all the time spent though I was kind of dissapointed in the only 3 average servings. I would definitely double it. Read More
(1)
Rating: 5 stars
10/27/2012
Family all enjoyed this recipe. I didn't have carrots so substituted bell pepper. I also forgot the final step of blending half the mixture. It has very good flavor. Read More
(1)
Advertisement
Rating: 5 stars
04/19/2017
MADE THIS AND MY FAMILY LOVED IT. I ADDED EXTRA BROTH BECAUSE IT CAME OUT TOO THICK. EASY RECIPE TO FOLLOW AND COMES OUT VERY TASTY. THE MACARONI ABSORBS THE LIQUID SO I COOKED IT SEPERATELY BEFORE ADDING. THE GRANDKIDS LOVED IT SERVED WITH WARM ITALIAN BREAD Read More
(1)
Rating: 5 stars
12/13/2013
I come from an Italian family and we LOVE this recipe! I use Italian seasoned diced tomatoes and add only half a tsp of Italian seasoning. Read More
(1)
Rating: 5 stars
04/27/2018
Doubled the recipe. Could not make exactly son dislikes onions and celery. Delicious! Thank you Read More
Rating: 2 stars
08/24/2018
Not even close to Olive Garden's Pasta E Fagoli. Lacks a lot of key ingredients: like seasoning meat and sauce making it EXTREMELY bland. Plus the directions were a little screwy near the end. I made it work. Read More