Pasta e Fagioli is one of Italy's most famous soups. The combination of pasta and beans is heart-warming, and can be served for two or a crowd. It's perfect to serve to friends. Leave the pot on the stove for everyone to help themselves.
In Italy they use the last bits of pasta left in various opened boxes -- a great way to use up the leftover pasta. This recipe calls for acini di pepe, a small round pasta used mostly for soups, but any type of small pasta can be used.
This meal contains 557 calories per serving, with 31 percent of calories from fat.
Pasta and Bean Soup (Pasta e Fagioli)
Makes 2 servings.
1 1/2 cups rinsed and drained cannellini beans
2 cups canned, no-salt-added, whole tomatoes including the juice