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Quick Pasta e Fagioli

Scott Phillips

Servings: 6 to 8

This version of the classic Italian bean-and-pasta soup features butter beans (giant lima beans). The meaty yet silky texture of the beans contrasts nicely with the chewy ditalini pasta. Serve the soup with some good crusty bread.


  • 3 Tbs. extra-virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 2 ribs celery, finely chopped
  • 1 medium onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 5 cups lower-salt chicken broth
  • 1 28-oz. can crushed tomatoes
  • 4 to 5 large basil leaves, coarsely torn; more small leaves for garnish (optional)
  • 1 bay leaf
  • 2 15-oz. cans butter beans, drained and rinsed
  • 1 cup ditalini pasta
  • 1/3 oz. Grana Padano or Parmigiano-Reggiano, finely grated (about 1/3 cup)

Nutritional Information

  • Calories (kcal) : 260
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 720
  • Carbohydrates (g): 37
  • Fiber (g): 9
  • Protein (g): 12


  • Heat the olive oil in a 7- to 8-quart heavy-duty pot over medium-low heat. Add the garlic, celery, onion, 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until soft but not brown, about 5 minutes.
  • Add the broth, tomatoes, basil, and bay leaf. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. add the beans and pasta, and simmer until the pasta is tender, 10 to 12 minutes. Season to taste with salt and pepper. Serve the soup sprinkled with the cheese and more basil, if you like.


Rate or Review


  • SarahforPeace | 08/16/2016

    This recipe was very easy to make, healthy, and tasty. My children loved it and ate their entire portions (rare at my house) and so I am pleased with the recipe.

  • griml007 | 02/01/2016

    Great, easy recipe. I made it ahead of time to bring to work, so I cooked the pasta separately and added 4 cups of broth instead of 5. Simple, delicious, and filling!

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