Pasta and Fagioli

Name: Pasta and Fagioli
Prep time: 15 min
Cook time: 2 h
Yield: 8 servings
Ingredients: 8 ounces dried cranberry beans; 2 tablespoon olive oil; 1 medium onion, chopped; 1 14 ounce can Italian peeled tomatoes, drained and chopped; 8 cups Chicken Stock or reduced-sodium canned broth; 2 tablespoons chopped fresh parsley; 8 ounces ditalini; 1 teaspoon salt; 1/2 teaspoon pepper; Grated Parmesan cheese

A traditional Italian dish with beans and pasta in a flavorful broth. Different beans and pastas can be used based on availability.

Glycemic Load: 13.9 (Medium)

109 calories per serving

Serves: 8

Prep: 15 minutes

Cook: 2 hours

About This Calculation

Pasta and Fagioli has a medium glycemic load of 13.9 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are ditalini pasta (GL 9.9), dried cranberry beans (GL 3.5), Italian peeled tomatoes (GL 0.4). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.