Pasta Fagioli

Cover recipe- Family Circle, Pasta Fagioli: February 2011

Family Circle isn’t a food magazine, so they’re not not really known for having a boatload of delicious recipes tucked within their pages.  This issue advertises 43 pages of great winter recipes- all under 500 calories.  I love to see that.  Home cooks who buy this magazine hopefully can find some quick and easy ideas that are healthy dinner choices for their families.

Home-Cooked Comfort Soups & Stews is a feature within the recipe section.  The Pasta Fagioli soup is one of the bowls pictured on the cover.  Other choices in this section include a Traditional Beef & Bean Chili, Winter Veggie Bisque, Chicken & Corn Chili, Country Dijon Beef Stew and Red Pepper- Tomato Soup.  Those are some great comfort food ideas for dinner that will take the chill out of winter.  Read my notes below to see what I thought of the cover recipe:  Pasta Fagioli.

Print Print Recipe

Pasta Fagioli

Yield: 8 servings

Prep Time: 20 min + chill time

Cook Time: 20 min


2 Tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 ounces) diced tomatoes with basil, garlic & oregano
2 cans (14.5 ounces each) reduced-sodium chicken broth
3 cups water
8 ounces (about 2 cups) small pasta shells
1 teaspoon Italian seasoning
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces & washed
2 cans small white beans, drained & rinsed
1 Tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
grated Parmesan, for serving


1.  Heat oil in a large pot over medium heat.  Add onion and cook 5 minutes.  Add garlic; cook 1 minute.
2.  Stir in tomatoes, broth and water.  Bring to a simmer over high heat.  Add pasta and Italian seasoning.  Cook, stirring, 5 minutes.
3.  Stir in kale; cook 5 minutes more.  Reduce heat to medium and stir in beans, tomato paste, salt and pepper.  Heat through.
4.  Ladle into bowls; garnish with Parmesan.


*I used a medium sweet onion, and I minced my garlic (in lieu of chopping).
*Kale is fabulous in soup.  I was happy to see that it was in this recipe.  Don't leave it out!
*After simmering a bit, the pasta in my soup soaked up a good deal of the liquid.  I ended up adding in a couple more cans of chicken broth.

Nutritional Information per serving:
Serving size: Recipe divided into 8 servings
Calories per serving: 260
Fat per serving: 5g
Saturated Fat per serving: 1g
Sodium per serving: ,span class="sodium">791g
Fiber per serving: 8g
Protein per serving: 13g
Cholesterol per serving: 0mg
Carbohydrates per serving: 48g

Source:  Family Circle, February 2011

The results:

This recipe was kind of a no-brainer to make.  Super easy-to-follow instructions and a delicious result.  It was nice that a few fresh ingredients were added to the canned.  Fresh Parmesan on top is a MUST!

Did this recipe deserve the cover spotlight?

Yes!  Family Circle isn’t really known for their recipes.  I love that they featured a few easy soups that home cooks can easily put together.  This recipe was a big hit with my family.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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10 Responses to “Carolina Pulled Pork Sandwiches”

  1. 1

    Gretchen Noelle — April 25, 2012 @ 8:34 am

    This definitely sounds tasty. Glad to see you are doing these again, always thought it was a great idea!

  2. 2

    Margie — April 25, 2012 @ 10:29 am

    I have seen several similar recipes and this convinces me that I need to try it! Thanks.

  3. 3

    Ann — April 25, 2012 @ 11:29 pm

    Carolina pulled pork is the best reason for going to North Carolina! Been there a few times and fell in love with the pulled pork and slaw. It’s not a thick sauce like Texas and Kansas City styles. Very thin, vinegary, and delicious. It’s just their style. Hope you can go someday.

    • Lori Lange replied: — April 26th, 2012 @ 11:58 am

      Ann- it’s good to know that the sauce is supposed to be thin! In the actual photo on the cover of the magazine- the sauce is quite thick. Guess they did that for the camera…

  4. 4

    Maria — April 26, 2012 @ 7:38 am

    I know Josh would love these!

  5. 5

    Lela — April 27, 2012 @ 2:47 pm

    What a clever idea! No one else that I have run across has this idea. I love your site.

  6. 6

    grace — April 27, 2012 @ 4:55 pm

    the juicy pork, the sloppy slaw. this is one of my favorite sandwiches of all.

  7. 7

    Mrs. L — April 30, 2012 @ 4:53 pm

    I tend to buy Family Circle and Womans Day magazines when there is a tasty looking dish on the cover :)

  8. 8

    Renayr — August 27, 2013 @ 3:06 pm

    Came across your post on pinterest. Had to comment about the sauce… I am from Virginia Beach (about 15 minutes from the Carolina border) so this is the style of bbq I grew up on. I now live about an hour and a half from Kansas City, and it’s obviously tremendously different. As for Carolina sauce, it is supposed to be super thin and vinegar-y. The meat soaks it up while cooking to get the flavor throughout. I’m going to try this recipe and compare it to our family favorite recipe. It sounds pretty right on the money!

  9. 9

    denbie — December 29, 2013 @ 11:36 am

    I add root beer also taste great and baby rays bbq sauce o so good

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