Pasta e Fagioli

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Presenting a delectable and diabetic-friendly Pasta e Fagioli recipe, carefully crafted to cater to health-conscious preferences. Each spoonful of this special soup promises a symphony of flavors, combining vibrant vegetables, whole grain pasta, and cannellini beans. The inclusion of shredded Parmesan cheese and chopped prosciutto adds a savory dimension, ensuring that this delightful soup remains both delicious and low in fat.

This rendition stays true to the classic Italian soup recipe, featuring a harmonious blend of pasta and beans in a flavorful tomato base. To enhance its nutritional profile, we’ve made mindful adjustments by reducing sodium and incorporating whole-grain pasta, elevating both taste and health benefits. The versatility of this Pasta e Fagioli recipe allows for customization according to personal preferences, with the option to tailor the flavor profile with anchovy and crushed red pepper as desired.

Indulge in the rich and comforting experience of this Italian classic, reimagined to align with diabetic-friendly dietary considerations. Whether you’re seeking a satisfying and nutritious meal or a flavorful twist on a traditional favorite, this Pasta e Fagioli recipe is a delightful option that caters to both taste and well-being. Don’t forget about desert, how about diabetic friendly Cheesecake?

Try these other diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.


Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli – Every spoonful of this company-special soup is packed with colorful veggies, whole grain pasta, and cannellini beans. With shredded Parmesan cheese and chopped prosciutto, no one will be able to tell this yummy soup is low in fat!

  • Author: Diabetic Living Magazine
  • Prep Time: :35
  • Cook Time: :20
  • Total Time: :55
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Italian
  • Diet: Diabetic


Units Scale
  • 1 tablespoon olive oil
  • 2 ounces prosciutto or turkey bacon, chopped
  • 2 cups chopped Onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 tablespoons bottled minced garlic
  • 1 tablespoon dried oregano, crushed
  • 1 teaspoon anchovy paste (optional)
  • 1 teaspoon crushed red pepper
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 1 (28 ounce) can no-salt-added diced tomatoes, undrained
  • 1 cup whole grain medium pasta shells
  • 2 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • 1/2 cup snipped fresh parsley
  • 2 tablespoons lemon juice
  • 1/4 cup finely shredded Parmesan cheese


  1. In a Dutch oven, heat oil over medium-high heat. Add prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer prosciutto to paper towels; let drain. Set aside.
  2. Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently.
  3. Stir in oregano, anchovy paste (if desired), and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells.
  4. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender. Meanwhile, use a fork to mash one can of the beans.
  5. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through. Stir in parsley and lemon juice. Immediately ladle into serving bowls.
  6. Sprinkle with Parmesan and the prosciutto. Serve.


  • Nutritional Information

  • Serving size: 1 cup
  • Per serving: 235 calories; 5 g fat(1 g sat); 9 g fiber; 35 g carbohydrates; 13 g protein; 19 mcg folate; 2 mg cholesterol; 7 g sugars; 2,123 IU vitamin A; 18 mg vitamin C; 117 mg calcium; 3 mg iron; 490 mg sodium; 410 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings: 2½
  • Exchanges: 1 vegetable, 2 starch, 1 lean meat, ½ fat
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