Goya Pasta E Fagioli
Warm, hearty, and brimming with vibrant Italian-inspired flavors, Goya Pasta E Fagioli is the ultimate comfort dish that comes together in just 45 minutes. This nourishing recipe combines tender cannellini beans, perfectly al dente pasta, and a savory base of Goya tomato sauce and low-sodium chicken broth, creating a satisfying soup that's both healthy and delicious. Aromatic vegetables like onion, garlic, carrot, and celery are sautéed to enhance the dish's depth, while dried herbs like oregano and basil add authentic Mediterranean flair. For an irresistible finish, a sprinkle of Parmesan and fresh parsley makes every bowl feel like a restaurant-quality experience. Perfect for weeknight dinners, this rich and hearty soup serves four and is sure to become a family favorite. Keywords: Goya Pasta E Fagioli recipe, Italian bean soup, easy pasta and bean soup, one-pot comfort food, healthy weeknight dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 15 ounces Goya tomato sauce
- 4 cups Goya low-sodium chicken broth
- 15 ounces Goya cannellini beans, drained and rinsed
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Small pasta (like ditalini or elbow pasta)
- 0.25 cup Parmesan cheese, grated (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the Goya tomato sauce and cook for 2 minutes to allow the flavors to meld.
Add the Goya low-sodium chicken broth, Goya cannellini beans, dried oregano, dried basil, salt, and ground black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes to develop the flavors.
While the soup is simmering, cook the small pasta in a separate pot according to package instructions. Drain and set aside.
Once the soup has simmered, add the cooked pasta to the pot and stir to combine.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley, if desired.
Serve hot and enjoy your Goya Pasta E Fagioli!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 32.9 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1153 mg | 89% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3900 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
