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Pasta Fagioli Soup

Try this classic Italian pasta fagioli soup made with white beans and whole wheat pasta.


Pasta Fagioli Soup

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By: Team Beachbody
8 servings
Prep Time
10 minutes
Cook Time
15 minutes


  • 1 1/2 cups dry small pasta, whole grain or gluten free
  • 2 tsp extra-virgin olive oil
  • 2 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 3 cloves garlic, thinly sliced
  • 4 cups low-sodium organic chicken broth
  • 1 16oz can green beans, no salt added
  • 1 16oz can cannellini (white) beans, drained and rinsed
  • 2 tbsp tomato paste
  • 9 fresh rosmary sprigs
  • Himalayan Salt and Ground Pepper


Instructions List:

  1. Cook pasta according to package directions. Set aside. Do not overcook.

  2. Heat oil in large saucepan over medium-high heat. Add carrot and celery; cook, stirring frequently, for 4 to 5 minutes, or until soft.

  3. Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until soft.

  4. Add broth. Bring to a boil. Reduce heat to medium.

  5. Add green beans, white beans, tomatoes, tomato paste, and rosemary. Season with salt and pepper if desired; gently boil, stirring occasionally, for 8 to 10 minutes.

  6. Add pasta; cook for 3 minutes. Serve immediately.

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