Pasta e Fagioli (Pasta and Beans Soup)
User Reviews
4.6
21 reviews
Excellent
Pasta e Fagioli (Pasta and Beans Soup)
Report
Made with inexpensive, wholesome ingredients and packed with rich flavor, this authentic Pasta e Fagioli is a celebration of traditional Italian warmth and simplicity.
Share:
Ingredients
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 1 medium yellow onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic finely chopped
- 2 teaspoons chopped fresh rosemary or ¾ teaspoon dried
- 1 Parmesan rind (optional)
- 1 can (14.5 oz) crushed tomatoes
- 1 quart reduced sodium chicken or vegetable broth
- 2 cups water
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
- 1 ½ cups ditalini pasta or other small pasta
For serving:
- grated Parmigiano-Reggiano cheese and olive oil
Add to Shopping List
Instructions
- Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the pancetta and cook 4-5 minutes until it is browned and has rendered most of its fat.
- Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5–6 minutes. Add the garlic and rosemary and cook another minute until fragrant.
- Add the parmesan rind, crushed tomatoes, broth, water, salt, and pepper.
- Place about a quarter cup of beans in a bowl and add a little bit of the cooking liquid. Mash the beans with a fork to form a paste. Add the paste to the pot along with the rest of the whole beans.
- Bring soup to a boil and then reduce to a simmer. Simmer the soup for 10-15 minutes. Then, add the pasta. Cover the pot and cook another 10-12 minutes until pasta is cooked.
- Taste the soup and adjust seasoning to taste. Add more water as needed if you prefer the soup to have a thinner consistency. Ladle the soup into bowls and top with grated parmesan cheese and a drizzle of olive oil. The soup will thicken as it stands.
Nutrition Information
Show Details
Serving
1 bowl
Calories
331kcal
(17%)
Carbohydrates
49g
(16%)
Protein
15g
(30%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
9mg
(3%)
Sodium
516mg
(22%)
Potassium
807mg
(23%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
2710IU
(54%)
Vitamin C
7mg
(8%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 331kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 9mg | 3% |
| Sodium | 516mg | 22% |
| Potassium | 807mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2710IU | 54% |
| Vitamin C | 7mg | 8% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
Other Recipes
You'll Also Love
