Pasta e Fagioli (Pasta and Beans)

Pastan e Fagioli (Pastan and Beans) might be just the Mediterranean recipe you are searching for. For 64 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This soup has 187 calories, 8g of protein, and 6g of fat per serving. This recipe serves 6. 13 people have tried and liked this recipe. If you have salt, fresh parsley, vegetable stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. With a spoonacular score of 50%, this dish is solid. Similar recipes include Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage), Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage), and Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage).

Servings: 6

 

Ingredients:

2 tablespoons olive oil

2, 15-ounce cannellini beans (or Great Northern beans), rinsed and drained

1 cup of low-sodium vegetable stock

3 cups water

2 small tomatoes, diced (you could also use about 1/4 cup of marinara sauce)

1/4 cup diced onion

2 garlic clove, minced

3/4 cup elbow macaroni (or any small pasta)

1/4 cup Parmesan cheese, grated

1 teaspoon hot pepper flakes

1/4 teaspoon salt

1 teaspoon black pepper

1 tablespoon fresh parsley (more for garnish if you'd like), torn into small pieces

Equipment:

frying pan

bowl

Cooking instruction summary:

In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes). Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic). Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until its about 3/4 of the way finished (still slightly firm). Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes). Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed. Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.

 

Step by step:


1. In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes).

2. Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).

3. Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until its about 3/4 of the way finished (still slightly firm).

4. Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes).

5. Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.

6. Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.


Nutrition Information:

Quickview
187 Calories
8g Protein
6g Total Fat
27g Carbs
9% Health Score
Limit These
Calories
187
9%

Fat
6g
9%

  Saturated Fat
1g
9%

Carbohydrates
27g
9%

  Sugar
1g
2%

Cholesterol
2mg
1%

Sodium
487mg
21%

Get Enough Of These
Protein
8g
16%

Fiber
4g
19%

Selenium
12µg
18%

Vitamin K
17µg
16%

Manganese
0.27mg
14%

Iron
2mg
11%

Calcium
109mg
11%

Vitamin A
525IU
11%

Phosphorus
74mg
7%

Vitamin C
5mg
7%

Vitamin E
1mg
7%

Copper
0.1mg
5%

Magnesium
17mg
4%

Potassium
143mg
4%

Vitamin B6
0.08mg
4%

Zinc
0.47mg
3%

Vitamin B3
0.55mg
3%

Folate
10µg
3%

Vitamin B1
0.04mg
2%

Vitamin B2
0.04mg
2%

Vitamin B5
0.15mg
1%

covered percent of daily need
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