Traditional Italian Pasta e Fagioli
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Servings
4
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Calories
441 kcal
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Course
Main Course
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Cuisine
Italian
Traditional Italian Pasta e Fagioli
Description
This Traditional Italian Pasta e Fagioli recipe relies on borlotti beans, finely minced onion, chopped sage and rosemary, and vegetable stock simmered to build a flavorful base. The onion is gently browned in olive oil, adding sweetness and depth before introducing the beans and herbs. Half the soup is blended to create a creamy consistency, while the rest retains whole beans for texture contrast.
Short pasta is cooked directly in the soup, absorbing the broth’s flavors to become tender. The finished dish is garnished with fresh parsley, a drizzle of extra-virgin olive oil, freshly cracked black pepper, and optionally Parmesan cheese for an added layer of savory taste. The harmony of herbs and beans gives a distinct Italian character, while the combined puree and whole beans ensure a balanced mouthfeel.
This soup serves well as a light main or starter and can be enjoyed with a slice of crusty bread. Its warmth and interplay of textures make it suitable for cooler days or when seeking a classic, comforting Italian meal. The notes advise storing leftovers refrigerated for up to two days and reheating gently on the stove to preserve the flavors and texture.
Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 yellow onion finely minced
- 2 cans borlotti beans 15 oz /425 g each, drained
- 3 sage finely chopped, leaves
- 1 teaspoon rosemary leaves finely chopped
- 4 cups vegetable stock hot
- 12 ounces short pasta
- 1 tablespoon parsley finely chopped, fresh
- 2 tablespoon Parmesan Cheese grated
- sea salt freshly-cracked
- black pepper freshly-cracked
Instructions
- Heat 2 tablespoons of extra-virgin olive in medium sauce pan over medium-low heat, add the onion and cook until it begins to turn golden, adding a bit of warm water if necessary.
- Add the borlotti beans, sage and rosemary leaves, pour in half the stock and simmer for 10 minutes, stirring occasionally, then season with ½ teaspoon (or to taste) of fine sea salt.
- Remove half of the bean soup mixture, transfer into a blender, blend it until smooth and return it into the pot. Pour the remaining stock into the pot, add in the pasta and cook, stirring occasionally, until the pasta is cooked through.
- Divide the pasta e fagioli among bowls, top with fresh parsley, optional Parmesan cheese and freshly-cracked black pepper, drizzle with the remaining extra-virgin olive oil and serve.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat until warmed through to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 987mg | 41% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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