Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"It doesn't take much to see that the problems of three little people doesn't add up to a hill of beans in this crazy world. Someday you'll understand that. Now, now... Here's looking at you kid." -Humphrey Bogart in Casablanca

The refrigerator light goes on...

While this isn't truly a one pot meal, it's pretty close - and the best part of a soup like this is the leftovers. This one is actually better the second day.

It is also everything great about the Mediterranean diet. Olive oil, garlic, veggies, fruit (tomatoes are a fruit), legumes, wine, whole grain pasta and cheese.


Pasta e Fagioli

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers.

Pasta e Fagioli Soup recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (sliced)
  • 2 large carrots (peeled and cut into 1/2 inch dice)
  • 4 tsp. dried sage
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. smoked paprika
  • 2 large bay leaves
  • 1 28-ounce can diced tomatoes
  • 2 15-ounce cans cannellini or other white beans (drained and rinsed)
  • 1/2 tsp. salt
  • to taste fresh ground black pepper
  • 1/4 cup white wine
  • 2 cups no salt added vegetable stock
  • 4 quarts water
  • 4 ounces whole wheat or gluten free elbows, fusilli or bow tie pasta
  • 2 ounces Parmigiano-Reggiano (grated)

Place the olive oil in a large saucepan or small stock pot over medium heat.

Add the onions and garlic and cook, stirring frequently for about 5 minutes.

Add the carrots and cook for about 3 minutes.

Add the sage, thyme, rosemary, paprika, bay leaves, tomatoes, beans, salt, pepper, white wine and vegetable stock.

Fill the can the tomatoes were packed in with water and add that to the pot.

Stir, cover and cook for about 40 minutes over medium heat at a medium simmer.

If the soup is boiling too fast reduce the heat slightly. Stir occasionally.

Place the water in a large sauce pan over high heat.

When the water is boiling add the pasta and stir.

Cook for 8 - 10 minutes until the pasta is al dente.

Drain the pasta and add to the soup.

Stir and heat through.

Serve topped with 1/2 ounce of grated cheese per serving.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 440 Calories from Fat 81
% Daily Value
Total Fat 9g 11%
    Saturated Fat 3.5g 18%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 15mg 5%
Sodium 500mg 22%
Total Carbohydrates 69g 25%
    Dietary Fiber 20g 73%
    Sugars 8g
Protein 23g
Vitamin A 35% Vitamin C 28%
Calcium 12% Iron 30%
Vitamin K 30mcg Potassium 1200mg