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Nutrition Info for Pasta Fagioli Soup

Pasta fagioli is an Italian soup prepared with tomatoes, beans, and pasta, often using a chicken stock base. Some variations of the recipe also include ground beef or small amounts of bacon. Pasta fagioli soup is served in many restaurants, and while canned varieties are not readily available, the soup is simple enough to be made at home even by a novice cook.

  1. Calories

    • The calories in one serving of pasta fagioli soup vary, depending upon the specific ingredients used and the way the soup is prepared. One serving of pasta fagioli soup from the Olive Garden restaurant contains 130 calories, while a serving from Au Bon Pain has 260 calories.

    Protein

    • One serving of this soup contains between 10g to 12g of protein. This protein comes from the beans and, in some recipes, a small amount of ground beef.

    Carbs

    • Because beans and pasta are key ingredients, pasta fagioli is high in carbohydrates. One serving can range from 17g to 37g of carbs. The beans make the soup high in dietary fiber as well, with an average of 6g to 9g of fiber per serving. The USDA recommends a daily dietary fiber intake of 14 grams for every 1,000 calories consumed. One bowl of this soup provides between 21 percent and 32 percent of the total dietary fiber required for a person on a 2,000-calorie diet.

    Fat

    • Pasta fagioli contains between 1 and 3 grams of fat per serving, depending on the preparation. Vegetables such as celery and onions are sauteed in a saucepan when creating this soup. The use of olive oil during this step adds fat to the dish, so some people may prefer to omit oil from the recipe to create a lower-fat soup. The soup is low in fat even when it contains 3g of fat per serving; at that amount, between 10 percent and 20 percent of the total calories come from fat. According to USDA 2005 dietary guidelines, 20 percent to 35 percent of calories in a healthy diet should come from fat.

    Recipe

    • A homemade version of pasta fagioli soup can be made by sauteing two stalks of chopped celery, one chopped onion, three cloves of garlic, 2 tsp. dried parsley, 1 tsp. Italian seasoning, and 1/4 tsp. crushed red pepper flakes in a large saucepan until the onions become translucent. Slowly add 14.5 oz. of chicken broth, two chopped tomatoes, and 8 oz. of canned tomato sauce. Simmer the soup over low heat for 15 to 20 minutes. Then add 1/2 cup dry pasta and cook an additional 10 minutes or until the pasta is tender. Stir in one can of cannellini beans and heat until the beans are warm. This recipe makes 4 servings at 196 calories each with 1g fat, 37g carbs, 8g dietary fiber, and 11g protein.

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