Tested till perfect Pasta e Fagioli With Romano Beans

Pasta e Fagioli With Romano Beans

Serve with: Cucumber salad and whole grain baguette. Romano beans add fibre to this tasty soup. Pack up any leftovers in microwaveable containers to take for lunch. Traditionally, a rind of Parmesan cheese is added for flavour but not eaten

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 tbsp 1tbspolive oil
  • 1 1chopped oniononions
  • 2 2minced clove garliccloves of garlic
  • 2 2chopped celery stalkcelery stalks
  • 2 2chopped carrotcarrots
  • 5 cups 5cupschicken stock
  • 1 cup 1cupwater
  • 1 can (28 oz/796 ml) 1can (28 oz/796 ml)diced plum tomatoplum tomatoes
  • 1/2 cup 1/2cupdiced prosciutto or Black Forest ham
  • 3/4 cup 3/4cuptubetti pasta
  • 1 can (19oz) 1can (19oz)romano beansromano beans, drained and rinsed
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspgrated Parmesan cheese
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In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.

Stir in stock, water, tomatoes and prosciutto; bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in containers until cold; cover and refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat to proceed.)

Add pasta; cook until tender but firm, 6 to 8 minutes. Add romano beans and pepper. Serve sprinkled with Parmesan cheese.

Nutritional Information Per serving: about

cal 274 pro 17g total fat 6g sat. fat 2g
carb 39g fibre 7g chol 9mg sodium 1,302mg

% RDI:

calcium 10 iron 21 vit A 69 vit C 25
folate 38
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