Pasta Fagioli Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
225 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Fagioli Soup
Description
The base consists of finely chopped carrot, celery, red bell pepper, and onion, sautéed gently in olive oil until soft but not browned. Garlic is added and cooked briefly before incorporating chicken or vegetable stock and canned plum tomatoes. After simmering together, half the borlotti beans are added, and roughly half the soup is blended using an immersion blender to create thickness and a creamier mouthfeel. Remaining whole beans and small pasta shapes such as ditalini are then added and cooked until al dente.
This results in a soup with a mix of pureed and whole vegetables and beans, creating a diverse texture. The tomato base gives a slight acidity balanced by the savory stock and beans, while the pasta adds substance. It can be served as a filling first course or light main dish with rustic bread.
To maintain pasta texture, add pasta only when ready to serve as it swells and softens over time. Alternative beans like cannellini can be used. Leftovers can be refrigerated for a few days or frozen if pasta is excluded. The blending step is optional based on preference for chunkiness versus creaminess.
Ingredients
- 1/1 tbsp olive oil
- 1 carrot
- 1 celery stalk
- 1 red bell pepper
- 1 yellow onion white
- 2 garlic cloves
- 28 oz borlotti beans canned or pre-cooked (800g, aka cranberry beans
- 1 cup pasta ditali, ditalini or tubetti (200g, small shape
- 4 cups chicken stock 1 litre, or vegetable stock
- 14 oz (400g) canned plum tomatoes (400g)
- salt
- black pepper
Instructions
- Finely chop the carrot, celery, red bell pepper and onion. Saute the veg in a large pot with the olive oil for 5-10 minutes until soft, don't let it brown. Chop the garlic and add it to the veg then saute for another 1-2 minutes.
- Once all the veggies are soft add the chicken or vegetable stock and canned plum tomatoes. Bring it to a boil then turn down to a simmer for 10 minutes.
- Add the half of the borlotti beans (cranberry beans) and simmer for 1-2 minutes then blitz around half of the soup for a smoother, thicker texture using an immersion (hand-held) blender.
- Next, add the other half of the borlotti beans, pasta and simmer the soup for another 7-8 minutes or until the pasta is al dente and soup has thickened, serve.
Notes
- Add pasta to the soup only when ready to eat to avoid mushy texture, adding just enough for the portion being served.
- Cannellini beans can be used as a substitute if borlotti beans are unavailable.
- Blending part of the soup gives a thicker consistency; this step can be skipped for a chunkier texture.
- Immersion blenders are convenient for partially pureeing the soup directly in the pot.
- Store leftovers in the refrigerator for 2-3 days or freeze the soup without pasta to preserve quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Sodium | 404mg | 17% |
| Potassium | 808mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 4355IU | 87% |
| Vitamin C | 56.2mg | 62% |
| Calcium | 74mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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