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!
Pasta e Fagioli
- Prep Time 45 min
- Total 45 min
- Servings 6
- Ingredients 11
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
Instructions
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Step1In 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.
-
Step2Add 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.
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Step3In 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.
-
Step4To serve, ladle soup into bowls. Top each serving with remaining ingredients.
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Step5Freezer 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.
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
3Tips from the Betty Crocker Kitchens
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