Pasta e Fagioli

Campbell's Pasta e Fagioli Recipe

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 1 3/4 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 tablespoon olive oil
2 stalks celery, finely chopped (about 1 cup)
2 medium carrots, finely chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 can (about 14.5 ounces) canned diced tomatoes, undrained
3/4 cup short tube-shaped ditalini (small tube shaped) pasta, cooked and drained
1 can (about 15 ounces) canned white cannellini beans, undrained

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.

  • 2

    Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.

  • 3

    Add the pasta and beans and cook for 5 minutes.

  • 4

    Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into the skillet. Cook over medium heat until the mixture is hot.

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RID#50208

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