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My review
Easy Pasta Fagioli
Cindy
"Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad."
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Ingredients
40 m servings 338 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
- 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
Per Serving: 338 calories; 5.1 g fat; 60.7 g carbohydrates; 13.4 g protein; 2 mg cholesterol; 1882 mg sodium. Full nutrition
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Reviews
Read all reviews 135171 Ratings
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Most helpful positive review
12/30/2003
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 e...
Most helpful critical review
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 no...
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12/30/2003
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 e...
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...
1/3/2008
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 chee...
9/9/2006
Quite good, especially on a cool night. I too reversed the quantities of tomato sauce and chicken broth, and I'm glad I did.
5/23/2007
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 dir...
10/4/2001
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 ...
4/7/2007
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!
2/28/2006
Delicious! I reversed the broth and tomato sauce quantities and it was great. Otherwise I think it would be too "tomatoey".
4/3/2008
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 i...