Pasta e Fagioli
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Pasta e Fagioli
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Nourish your family with this iconic Italian-American dish resplendent with pasta, cannellini beans, and savory herbs.
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 4 1/2 cups vegetable broth plus more if needed
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 2 15-ounce cans cannellini beans drained and rinsed
- 1 cup ditalini pasta or other small pasta
- Salt and freshly ground black pepper to taste
- fresh parsley chopped (optional, for garnish)
Instructions
- Heat olive oil in a pot. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute, stirring frequently.
- Stir in crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a boil.
- Lower the heat and simmer the soup for 15 minutes to blend flavors.
- Stir in the cannellini beans and ditalini pasta.
- Cook until pasta is al dente, about 9-11 minutes, stirring occasionally. Add more broth if desired.
- Season with salt and pepper to taste. Add more dried herbs if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Information
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Calories
196kcal
(10%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
900mg
(38%)
Potassium
561mg
(16%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
4093IU
(82%)
Vitamin C
15mg
(17%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 900mg | 38% |
| Potassium | 561mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 4093IU | 82% |
| Vitamin C | 15mg | 17% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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