Pasta e Fagioli


This pasta e fagioli (pasta and beans) recipe is ready in only 45 minutes with lots of homemade flavor from fresh vegetables, pasta, and white kidney beans.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins


  • 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 (14.5 ounce) can diced tomatoes, undrained

  • 1 teaspoon Italian seasoning, crushed

  • 1 (15 ounce) can white kidney beans (cannellini), undrained

  • ¾ cup short tube-shaped ditalini pasta, cooked and drained


  1. Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.

  2. Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.

  3. Add beans and pasta; cook until heated through, about 5 minutes.

  4. Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.

Nutrition Facts (per serving)

241 Calories
5g Fat
42g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 241
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 3mg 1%
Sodium 883mg 38%
Total Carbohydrate 42g 15%
Dietary Fiber 8g 27%
Total Sugars 6g
Protein 9g
Vitamin C 15mg 73%
Calcium 101mg 8%
Iron 4mg 19%
Potassium 440mg 9%

* 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.

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