Pasta e Fagioli
You can never have too many Mediterranean recipes, so give Pastan e Fagioli a try. This main course has 381 calories, 24g of protein, and 17g of fat per serving. For $1.88 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 1095 people have made this recipe and would make it again. Head to the store and pick up rosemary, kosher salt, yellow onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns an amazing spoonacular score of 92%. Similar recipes include 30-Minute Pastan and Kidney Bean Soup (Pastan e Fagioli), Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage), and Pastan e Fagioli (Italian Pasta & Bean Soup).
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
1 bay leaf
1 15.5-ounce can cannellini beans or kidney beans, rinsed and drained
1 carrot, finely chopped
1 rib celery with leaves, finely chopped
Kosher salt and freshly ground black pepper
4 cups reduced-sodium chicken broth
2 tablespoons extra-virgin olive oil, plus additional for drizzling
Grated Parmigiano-Reggiano cheese, for sprinkling
1 cup ditalini, elbows or tripolini pasta
2 plum tomatoes, diced, juices reserved
1 sprig rosemary
1/2 yellow onion, finely chopped
Equipment:
sauce pan
bowl
ladle
Cooking instruction summary:
Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig. Add the remaining cup of broth and the pasta. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes. Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
Step by step:
1. Combine the onion, celery, carrot and oil in a medium saucepan. Cook over medium-low heat for 5 minutes.
2. Add the tomatoes with their juices, bay leaf, rosemary sprig and 3 cups of the broth. Bring to simmer and cook for 30 minutes. Discard the bay leaf and rosemary sprig.
3. Add the remaining cup of broth and the pasta.
4. Add the beans and simmer gently until the pasta is cooked through, about 12 minutes.
5. Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.
Nutrition Information:
covered percent of daily need
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