Best 3 Low Fat Pasta E Fagioli Italian Pasta Bean Soup Recipes

Pasta e Fagioli, translating to "pasta and beans", is an Italian soup that is hearty, flavorful, and incredibly versatile, making it a beloved dish across many cultures. This classic soup is characterized by its combination of pasta, beans, and vegetables simmered in a rich broth, resulting in a comforting and wholesome meal.

The recipes featured in this article offer a diverse range of Pasta e Fagioli variations, ensuring that there's something for every taste and dietary preference. From the traditional Italian recipe to lighter, low-fat versions, and even a vegan alternative, these recipes provide a comprehensive guide to creating this timeless soup. Whether you're a seasoned home cook or just starting your culinary journey, you'll find the perfect Pasta e Fagioli recipe to warm your heart and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA AND BEANS: PASTA E FAGIOLI

Pasta and Beans: Pasta e Fagioli image

I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 BIG servings

Number Of Ingredients 17

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
Two 4 to 6-inch sprigs rosemary, left intact
One 4 to 6-inch sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
Two 15-ounce cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

Steps:

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams

LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)

Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup) image

A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett.

Provided by blucoat

Categories Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, cut into 8 pieces
2 medium carrots, cut into 2-inch pieces
1 stalk celery, trimmed and cut into 1-inch pieces
1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb)
1 large garlic clove, peeled
2 cups canned chopped tomatoes, with their juices
2 teaspoons olive oil
4 cups chicken stock or 4 cups vegetable stock
1 cup cooked white beans (drained and rinsed) or 1 cup canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed)
1/2 cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated parmigiano-reggiano cheese (optional)

Steps:

Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
Heat oil in a heavy 4-quart saucepan over medium-high heat.
Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.

PASTA FAGIOLI

Pasta Fagioli image

A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top.

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
½ cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

Steps:

Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 37.3 g, Cholesterol 2.3 mg, Fat 4.4 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 0.6 g, Sodium 757.8 mg, Sugar 6.4 g

Tips:

Use dried beans: Dried beans are more flavorful and economical than canned beans. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of beans: Don't be afraid to mix and match different types of beans in your soup. This will add flavor and texture.
Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you don't have fresh vegetables on hand, you can use frozen vegetables.
Season to taste: Add salt, pepper, and other seasonings to taste. Be careful not to overseason your soup.
Serve with crusty bread or a salad: Pasta e fagioli is a hearty soup that pairs well with crusty bread or a salad.

Conclusion:

Pasta e fagioli is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover pasta and beans. This soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give pasta e fagioli a try.