Pasta e Fagioli
User Reviews
5.0
9 reviews
Excellent
Pasta e Fagioli
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Pasta e Fagioli is a classic Italian soup made with pasta and hearty beans simmered in a rich tomato broth. This comforting dish is packed with flavor and simple ingredients, making it perfect for a satisfying meal any day of the week.
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Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 4 ounces Bacon diced (optional)
- 14.5 ounces diced tomatoes 1 can
- 4 cups chicken broth low sodium or no sodium added
- 15 ounces cannellini beans drained and rinsed
- 15 ounces red kidney beans drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- 1 cube chicken bouillon
- 1 cup ditalini pasta or other small pasta
- salt and pepper to taste
- Parmesan Cheese freshly grated, for serving
- fresh parsley chopped, for garnish
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Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, or until the vegetables are softened.
- Add the chopped bacon to the pot and cook for 3-4 minutes until it's crispy and the fat has rendered.
- Stir in the diced tomatoes and chicken broth. Bring the mixture to a boil.
- Add the cannellini beans, red kidney beans, dried oregano, dried basil, red pepper flakes (if using) and chicken bouillon cube. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes.
- Stir in the ditalini pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. If the soup becomes too thick as the pasta cooks, you can add a bit more chicken broth or water to reach your desired consistency.
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley or basil.
Equipments used:
Notes
- Add a Parmesan Rind: I like to toss in a Parmesan rind while the soup simmers. It melts slightly and adds a rich, savory depth to the broth.
- Mash Some Beans: For a thicker consistency, I sometimes mash a portion of the beans before adding them to the pot. It makes the soup creamier without adding dairy.
- Gluten-Free Option: You can easily make this recipe gluten-free by using your favorite gluten-free pasta.
- Flavor Boost: A splash of red wine vinegar or lemon juice at the end brightens up the flavors beautifully.
- Leftovers Are Even Better: This soup stores well and tastes even better the next day as the flavors continue to meld.
Nutrition Information
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Serving
1serving
Calories
420kcal
(21%)
Carbohydrates
57g
(19%)
Protein
20g
(40%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
12mg
(4%)
Sodium
454mg
(19%)
Potassium
782mg
(22%)
Fiber
11g
(44%)
Sugar
4g
(8%)
Vitamin A
3601IU
(72%)
Vitamin C
10mg
(11%)
Calcium
123mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 420kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 454mg | 19% |
| Potassium | 782mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 3601IU | 72% |
| Vitamin C | 10mg | 11% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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