Pasta e Fagioli (Italian Pasta and Beans Soup)
User Reviews
5
6 reviews
Excellent
Pasta e Fagioli (Italian Pasta and Beans Soup)
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Pasta e Fagioli is one of the most comforting and satisfying dishes in Italian cuisine.This recipe follows the traditional method, using ditalini pasta, creamy borlotti beans, and a fragrant base of onion, carrot, and celery.
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Ingredients
- 200 g pasta - 7 oz, ditalini or any small pasta of your choice
- 700 g beans - 1.5 pound, cooked borlotti beans (cranberry beans) – This equals about 600 g (1.3 pound) of fresh beans, 300 g (10 oz) of dried beans, or 3 cans of canned beans, rinsed and drained
- 1 onion medium
- 2 garlic cloves
- 1 carrot medium
- 1 celery medium stalk
- 150 g tomato passata - ¾ cup
- 6 sage leaves
- 1 prig rosemary
- 2 bay leaf
- 1 liter vegetable broth - 4 cups
- 5 tablespoons olive oil - extra virgin
- salt to taste
- black pepper to taste
Instructions
- In a large soup pot, heat 6 tablespoons of extra virgin olive oil over medium heat. Add the whole garlic cloves (peeled), a sprig of rosemary, and the sage leaves. Let them gently sauté on low heat for about 2 to 3 minutes, or until the garlic turns golden and fragrant. At this point, remove the garlic, rosemary, and sage from the pot.
- Dice the carrot and celery, finely chop the onion. Add the chopped vegetables to the pot. Stir well and let them cook on low for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Once the soffritto is ready, add the cooked beans and mix well. Let them absorb the flavors of the aromatic base for a couple of minutes before stirring in the tomato passata. Mix everything together so the beans and vegetables are well coated in the sauce.
- Next, pour in the hot vegetable broth and add the bay leaves. Stir, cover with a lid, and let it simmer over medium heat for about 20 minutes. The flavors will meld together, creating a rich and hearty broth.
- When the soup is cooked, taste and adjust the salt if needed.
- To make the soup extra creamy, transfer 3 or 4 ladles of it (avoiding the bay leaves) to a blender. Blend until completely smooth.
- Add the pasta to the simmering soup and cook until al dente, following the cooking time indicated on the package. Be sure to stir often to prevent the pasta from sticking to the bottom of the pot.
- Once the pasta is cooked, stir in the blended soup mixture to give it a creamier texture. Taste again and adjust the seasoning if necessary.
- Your Pasta e Fagioli is now ready to be served! Ladle it into bowls and finish with a sprinkle of freshly ground black pepper and a drizzle of extra virgin olive oil for an extra touch of flavor.
Nutrition Information
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Serving
100g
Calories
293kcal
(15%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Sodium
687mg
(29%)
Potassium
424mg
(9%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
2209IU
(44%)
Vitamin C
20mg
(22%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 687mg | 29% |
| Potassium | 424mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2209IU | 44% |
| Vitamin C | 20mg | 22% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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