Pasta Fagioli Soup

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pasta Fagioli Soup

Pasta Fagioli Soup

  • Author: Ontario Bean Growers
  • Yield: 4 to 6 servings 1x


  • 1 tbsp olive oil (15 mL)
  • 3 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 tbsp fresh chopped parsley (25 mL)
  • 1 tsp dried Italian seasoning (5 mL)
  • 1/4 tsp crushed red pepper flakes (1 mL)
  • 1 can chicken stock (10 oz/284 mL)
  • 1 can pasta-style stewed tomatoes (19 oz/540 mL)
  • 2 cups cooked white pea beans (500 mL)
  • 1 cup cooked tubetti pasta, or other small shaped pasta (250 mL)


In a large pot or Dutch oven, heat oil. Add garlic, celery, onion, parsley, Italian seasoning, red pepper flakes; cook over medium-low heat until vegetables are tender. Add chicken broth and tomatoes. Bring mixture to a boil, reduce heat and simmer, covered for 25 to 30 minutes. Add white pea beans and cooked pasta; mix well. Cook 5 minutes longer or until warmed through. Season to taste with salt and pepper. Spoon into bowls and garnish with grated Parmesan cheese.


  • Calories: 199
  • Fat: 4 g
  • Carbohydrates: 33 g
  • Fiber: 6 g
  • Protein: 10.5 g