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Pasta e Fagioli

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  • Prep 45 min
  • Total 45 min
  • Servings 6
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It's hard to believe just how deliciously hearty our pasta fagioli becomes with just a few ingredients, and a loving touch. It's a meal that goes straight to the heart, after doing a delicious dance across your satisfied tastebuds. Bring a taste of Italy into your home with this pasta fagioli recipe. Pureeing a portion of the beans gives the soup creamy texture without added fat or calories. So there's nothing not to love when it comes to this weekday winner, pasta e fagioli!
By Betty Crocker Kitchens
Updated Nov 4, 2020
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 3/4 cup uncooked elbow macaroni
  • 2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1/2 lb ground Italian sausage, browned and drained
  • Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired
Make With
Progresso Broth

Steps

  • 1
    In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
  • 2
    Add thyme, rosemary and 3 1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
  • 3
    In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot along with remaining can of beans and the sausage. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
  • 4
    To serve, ladle soup into bowls. Top each serving with remaining ingredients.
  • 5
    Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.

Tips from the Betty Crocker Kitchens

  • tip 1
    Kidney beans can be substituted for the cannellini beans, if desired.

Nutrition

360 Calories, 10g Total Fat, 17g Protein, 48g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
1240mg
52%
Potassium
135mg
4%
Total Carbohydrate
48g
16%
Dietary Fiber
8g
33%
Sugars
2g
Protein
17g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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