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

7 Responses to “Cheesy Chicken Enchiladas”

  1. 1

    Tieghan — September 12, 2013 @ 6:29 am

    Oh, I saw this cover and said, “I have to make those”! Now I really have to, yours look even better!

  2. 2

    Patty White — September 12, 2013 @ 1:39 pm

    I’ve never bought enchilada sauce. Is there one you recommend ?

    • Deborah Harroun replied: — September 13th, 2013 @ 10:25 pm

      Patty – I’m easy, I like the Old El Paso mild sauce that you can get at most grocery stores. If you have a great homemade sauce, it would probably work great as well!

  3. 3

    Anna @ Crunchy Creamy Sweet — September 12, 2013 @ 3:14 pm

    I can totally see this dish becoming a family favorite! Love all the cheese!

  4. 4

    sara — September 13, 2013 @ 10:22 pm

    Yum, these sound really easy and tasty – a great combo!

  5. 5

    Lori Lange — September 23, 2013 @ 8:45 am

    I love to make my own enchilada sauce, but these sound so quick and easy. Everyone needs recipes like this to have on hand!

  6. 6

    Kristie — April 1, 2014 @ 11:54 am

    I made these the other night for dinner, and they were delicious. Also, very easy to prepare – my 12 year old son helped me, and was able to do most of the work. Great recipe, I’d recommend it to anyone who likes Mexican food.

Leave a Comment