Traditional Italian Pasta Fagioli Recipe
Pasta e Fagioli An Italian classic, pasta and beans make the ideal comfort food. wholesome, satisfying, and incredibly tasty. Exactly what you require.
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Calories: 210kcal
Servings: 6
Equipment
- Chef's Knife
- Can Opener
Ingredients
- 1¼ cups dried Borlotti beans* soaked 8-12 hours in a bowl of water drained and rinsed
- 2 tablespoons olive oil
- 2 medium carrots chopped
- ½-1 medium onion chopped
- 1 clove garlic minced
- 1 medium celery stalk chopped
- 4 cups vegetable broth**
- ¾ teaspoon oregano
- 1¼ cup dried pasta small ditaloni, quadrucci etc
- ¾ teaspoon basil
- ½ teaspoon salt
- ¾ cup tomato puree passata
- 2 cups water
- 1-2 pinches hot pepper flakes optional
Instructions
- Heat olive oil in a large pot, sauté garlic, onion, celery, and carrots until transparent.
- Add vegetable broth, spices, tomato puree, and beans. Bring to a boil.
- Cover slightly and simmer on low/medium heat for 20-30 minutes until beans are tender and soup thickens, stirring occasionally.
- Optionally, blend a portion of the soup. Add water as needed and adjust salt to taste.
- Bring soup to a boil, then add dry pasta. Cook until al dente.
- Adjust consistency with more water or broth if needed.
- Serve hot, garnished with freshly grated parmesan cheese. Enjoy
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 540mg | Potassium: 447mg | Fiber: 6g | Sugar: 3g | Calcium: 43mg | Iron: 2mg