Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.

Cindy
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Ingredients

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

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.

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  • Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.

  • Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.

Nutrition Facts

337.8 calories; 13.4 g protein; 60.7 g carbohydrates; 2.4 mg cholesterol; 1881.5 mg sodium. Full Nutrition

Reviews (157)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/10/2004
I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated. Read More
(170)

Most helpful critical review

Rating: 2 stars
10/27/2008
Followed this recipe - couldn't wait - but was greatly disappointed. I think this is the first time I only give 2 stars. My husband who is Italian said it was edible and the leftovers were not kept. Sorry! Read More
(7)
201 Ratings
  • 5 star values: 127
  • 4 star values: 46
  • 3 star values: 24
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
02/10/2004
I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated. Read More
(170)
Rating: 5 stars
10/30/2007
Very good and similar to the recipe I have been using. My kids don't like to see a lot of beans in this dish. So, I reserved 1/2 cup beans and 1/4 cup chicken broth and pulsed in food processor to make the dish creamier. It also turns out lighter in color. Read More
(129)
Rating: 5 stars
01/03/2008
yum! I upped the oil 3-4 T upped the garlic to 5 cloves crushed substituted one of the cans of tomato sauce for a can of diced tomatoes for more texture and added freshly grated parmesan cheese at the end. Don't forget to serve with oven warmed crusty italian bread! Read More
(89)
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Rating: 5 stars
09/09/2006
Quite good especially on a cool night. I too reversed the quantities of tomato sauce and chicken broth and I'm glad I did. Read More
(53)
Rating: 4 stars
05/24/2007
I too used 2 cups of tomato sauce and 4 cups of chicken broth instead of the other way around. I also chopped up a whole onion and cooked the pasta in the actual soup (didn't see the need to dirty another pan!). I finished it off with some parmesan cheese over each bowl. Read More
(48)
Rating: 5 stars
11/08/2003
Change the name of this recipie to Easy and Delicious! Everyone loved this. I added garlic powder and a pinch of pepper flakes in addition to the ingredients listed. Can't wait to make this again. Read More
(33)
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Rating: 5 stars
04/07/2007
Thanks for this delicious easy recipe. I discovered pasta fagioli at Olive Garden and wanted to make it ever since. We liked this version just as well -- and there's no red meat in it! Read More
(25)
Rating: 5 stars
02/28/2006
Delicious! I reversed the broth and tomato sauce quantities and it was great. Otherwise I think it would be too "tomatoey". Read More
(24)
Rating: 4 stars
04/03/2008
I make a more tasty and complex pasta fagioli but this one was pretty good for the time it took. I added 1 1/2 c water since the tomato sauce was too thick for a soup. I also wish I only put in 1c pasta. I also used a big can of cannelli beans. overall pretty tasty and really easy to make! I'll make this again! Read More
(19)
Rating: 2 stars
10/27/2008
Followed this recipe - couldn't wait - but was greatly disappointed. I think this is the first time I only give 2 stars. My husband who is Italian said it was edible and the leftovers were not kept. Sorry! Read More
(7)