Three-Bean Pasta E Fagioli Recipe

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Three-Bean Pasta  E Fagioli
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  1. Heat the oil in a soup pot over medium to med-high heat.
  2. Add in the celery, onions, carrot, garlic, rosemary, bay leaf, salt, and pepper and saute for 7-8 minutes to soften the vegetables.
  3. Stir in the tomato paste, cannellini beans, and chickpeas for 1 minute.
  4. Add the stock and 3 cups water, cover and bring to a boil.
  5. Add in the pasta and simmer in the soup for 5 minutes, then add the green beans and simmer together for 3-4 minutes, until the pasta is al dente and the beans are cooked through.
  6. Turn off the heat and add the juice and zest of the lemon and parsley; adjust the salt and pepper.
  7. Discard the bay leaf.
  8. Serve in shallow bowls and sprinkle cheese on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 377.01 Kcal (1578 kJ)
Calories from fat 92.85 Kcal
% Daily Value*
Total Fat 10.32g 16%
Cholesterol 5.4mg 2%
Sodium 335.86mg 14%
Potassium 712.47mg 15%
Total Carbs 58.78g 20%
Sugars 12.31g 49%
Dietary Fiber 9.6g 38%
Protein 15.58g 31%
Vitamin C 26.5mg 44%
Vitamin A 0.2mg 5%
Iron 3.2mg 18%
Calcium 76.9mg 8%
Amount Per 100 g
Calories 87.57 Kcal (367 kJ)
Calories from fat 21.57 Kcal
% Daily Value*
Total Fat 2.4g 16%
Cholesterol 1.25mg 2%
Sodium 78.01mg 14%
Potassium 165.49mg 15%
Total Carbs 13.65g 20%
Sugars 2.86g 49%
Dietary Fiber 2.23g 38%
Protein 3.62g 31%
Vitamin C 6.1mg 44%
Iron 0.7mg 18%
Calcium 17.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 10

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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