Pasta e Fagioli / Pasta and Beans
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
210 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Pasta e Fagioli / Pasta and Beans
Description
The recipe starts by sautéing garlic, onion, celery, and carrots until translucent, creating a flavorful base. Adding vegetable broth, tomato puree, herbs, and soaked borlotti beans, the soup simmers until the beans are tender and the soup thickens. Part of the mixture may be blended to develop a creamier texture, then water is added according to desired thickness before boiling to cook small dried pasta until just tender.
The resulting soup presents a satisfying contrast between creamy beans and al dente pasta, balanced by herbaceous notes and a mild tomato presence. It is traditionally served sprinkled with freshly grated Parmesan cheese, adding a savory finish.
For convenience, canned or frozen beans can substitute dried ones by adding them later in the cooking after the soup has thickened. Leftovers store well in the refrigerator for several days and can be frozen without pasta; pasta can be cooked fresh when reheating to maintain texture. Overall, this soup is a filling and flexible meal option.
Ingredients
- 1¼ cups borlotti beans dried; soaked 8-12 hours, drained and rinsed
- 2 tablespoons olive oil
- 1 clove garlic minced
- ½-1 medium onion chopped
- 1 medium celery stalk chopped
- 2 medium carrot chopped
- 4 cups vegetable broth
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ½ teaspoon salt
- 1-2 pinches hot pepper flakes optional
- ¾ cup tomato puree aka passata
- 2 cups water
- 1¼ cup pasta dried; small ditaloni, quadrucci etc
*The cooked beans should equal about 2½ cups, if you use canned beans then be sure to drain them.
**Vegetable broth can be homemade or store bought.
Instructions
- In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
- Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
- Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!
Notes
- Canned or frozen beans may be used as a substitute for dried, adding them after the soup thickens.
- Omit pasta when freezing the soup to avoid mushiness; cook fresh pasta when reheating leftovers.
- Store leftovers in airtight containers for up to 3-4 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 540mg | 23% |
| Potassium | 447mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 3761IU | 75% |
| Vitamin C | 6mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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