Bowl of bean, vegetable and pasta stew
Soups and Stews

A Traditional Stew of Italy

Pasta fagioli (pronounced “fah-ZHOO-lee) literally means “pasta and beans”, and is a traditional stew/ soup of Italy and Sicily. Traditionally made with short tube-like ditalini pasta, it is very forgiving of style and requires just a “macaroni” type pasta. And feel free to use any canned beans available—Italians typically add white cannellini or the lovely pink cranberry beans they call borlotti, but any beans other than seasoned black beans will work. The combination of proteins in the beans and pasta, along with the squash and potatoes, makes this a complete meal.

Prep Instructions

  • Yield: 8 (1 cup) servings
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes

Recipe Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 cup butternut squash, chopped
  • 1/2 cup celery, diced
  • 2 cups northern beans, drained and rinsed
  • 1/2 cup yellow onion, diced
  • 1 1/2 cups fresh tomatoes, diced
  • 1 teaspoon fresh garlic, minced
  • 2 1/2 cups low sodium vegetable broth
  • 1/3 cup carrots, diced
  • 1/4 cup green onion, chopped
  • 1 bay leaf
  • 3/4 cup green beans, snipped and cut 1 inch long
  • 1/8 teaspoon black pepper
  • 3/4 cup zucchini squash, chopped
  • 3/4 cup potato, chopped
  • 1/4 cup fresh basil, shredded
  • 1/2 cup dry pasta shells


  1. Follow the prep technique next to each ingredient.
  2. In a medium size stock pot add olive oil and sauté the celery, onions, carrots, garlic and bay leaf.
  3. Fold in the potatoes, butternut squash, green beans, pasta, northern beans and tomatoes with the vegetable broth.
  4. Bring the soup to a gentle boil, cover and lower the heat to a low simmer, cook for 15 minutes.
  5. Add the rest of the ingredients and simmer until squash is tender but firm.

Nutritional Data

Calories: 135.47
Fat: 3.32 g
Saturated Fat: 0.41 g
Cholesterol: 0 mg
Sodium: 154.91 mg
Carbohydrates: 22.39 g
Fiber: 5.99 g
Sugars: 4.56 g
Protein: 4.53 g
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