My Kickin Pasta Fagioli Soup Recipes

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PASTA E FAGIOLI / PASTA AND BEANS



Pasta e Fagioli / Pasta and Beans image

Pasta e Fagioli Pasta and Beans, an Italian classic the perfect comfort dish. Healthy, filling and absolutely delicious. Just what you need.

Provided by Rosemary Molloy

Categories     Main Dish     Soup

Time 1h20m

Number Of Ingredients 14

1 ¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed) ((225 grams))
2 tablespoons olive oil
1 clove garlic (minced)
½-1 onion chopped
1 celery stalk chopped
2 carrots chopped
4 cups vegetable broth** ((1 litre))
¾ teaspoon oregano
¾ teaspoon basil
½ teaspoon salt
pinch or 2 of hot pepper flakes if desired
¾ cup tomato puree (passata) (170 grams))
2 cups water ((480 grams))
1 ¼ cup dried pasta (small ditaloni, quadrucci etc) ((250 grams))

Steps:

  • In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
  • Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
  • Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!

Nutrition Facts : Calories 210 kcal, Carbohydrate 34 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 540 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

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