Pasta e Fagioli Pasta and Beans, an Italian classic the perfect comfort dish. Healthy, filling and absolutely delicious. Just what you need.
PREPARATION TIME:
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Ingredients:
- 1¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- ½-1 medium onion chopped
- 1 medium celery stalk chopped
- 2 medium carrots chopped
- 4 cups vegetable broth**
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ½ teaspoon salt
- 1-2 pinches hot pepper flakes (optional)
- ¾ cup tomato puree (passata)
- 2 cups water
- 1¼ cup dried pasta (small ditaloni, quadrucci etc)
Instructions:
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In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
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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.
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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!
Notes:
Canned or frozen beans will also work. Although if you really want the best tasting Pasta e Fagioli I recommend using dried beans. If Using canned (drain and rinse) then do not add with the puree and broth, add after the soup has thickened and blend part of the soup if desired, then continue with the recipe.
Pasta usually doubles in size when cooked, so for the recipe you will need approximately 1 1/2 to 2 cups of dried small pasta to make 3 cups cooked.
Any leftover soup should be stored in the fridge in an airtight container. It will keep for about 3-4 days.
If you plan on freezing the soup, then freeze it in a freezer safe container. But be sure to freeze it without the addition of pasta. The pasta will get too mushy and it won’t be very tasty. It will keep for up to four months in the freezer.
Pasta usually doubles in size when cooked, so for the recipe you will need approximately 1 1/2 to 2 cups of dried small pasta to make 3 cups cooked.
Any leftover soup should be stored in the fridge in an airtight container. It will keep for about 3-4 days.
If you plan on freezing the soup, then freeze it in a freezer safe container. But be sure to freeze it without the addition of pasta. The pasta will get too mushy and it won’t be very tasty. It will keep for up to four months in the freezer.
Nutrition:
Calories: 210kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 540mg | Potassium: 447mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3761IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg
