Pasta e Fagioli

  • Servings: 12

Two different beans provide fiber and substance to this popular Italian pasta and bean soup.


1 cupSan Giorgio® Ditalini
6thick sliced bacon, diced
2 cupsonion, chopped
1 cupcelery, chopped
2garlic cloves, minced
2 cansGreat Northern white beans, drained
2 cans(15 oz) low sodium chicken broth
1 can(15 1/2 oz) kidney beans
1 can(28 oz) diced tomatoes, undrained
1bay leaf
2 tspsdried oregano leaves, crushed


  1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
  2. Meanwhile, in 5-quart saucepan over medium-high heat, cook bacon until crisp. Add onion, celery and garlic; cook 8 minutes, stirring occasionally.
  3. In a large bowl, mash 1 can of Great Northern Beans. Add chicken broth, remaining beans, cooked pasta, tomatoes with juice, bay leaf and oregano.
  4. Add bean mixture to saucepan; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes. Discard bay leaf before serving.