Modern Pasta e Fagioli


Lots of veggies in a tomato-based broth make this hearty soup with pasta and beans a warming lunch or dinner.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
4 servings


  • 1 (16 ounce) box Barilla® Medium Shells

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, peeled, sliced thin

  • 1 teaspoon red chili pepper flakes

  • 4 tablespoons extra virgin olive oil

  • 4 quarts chicken broth

  • 1 bunch collard greens, chopped

  • ¾ cup Italian-style chopped tomatoes

  • 1 (15 ounce) can borlotti beans, drained, rinsed (or use kidney or pinto beans)

  • 1 tablespoon chopped fresh thyme

  • ¼ cup chopped fresh parsley


  1. In a large pot, saute onion, garlic and chili flakes in olive oil for 3-4 minutes or until lightly browned.

  2. Add chicken broth and thyme and bring to a simmer.

  3. Add collard greens and boil for 10 minutes, season with salt.

  4. Add tomatoes, beans. Cook for 2-3 minutes.

  5. Add the pasta and cook half the recommended cooking time.

  6. Remove the soup from the flame and let it rest for 15 minutes.

  7. Serve with chopped parsley and olive oil drizzled over the top.

Nutrition Facts (per serving)

721 Calories
18g Fat
115g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 721
% Daily Value *
Total Fat 18g 23%
Saturated Fat 2g 10%
Cholesterol 20mg 7%
Sodium 4393mg 191%
Total Carbohydrate 115g 42%
Dietary Fiber 14g 51%
Total Sugars 7g
Protein 27g
Vitamin C 35mg 173%
Calcium 155mg 12%
Iron 2mg 12%
Potassium 558mg 12%

* 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.