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Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 25
Cook time: 50
Cuisine: Italian

(10 votes, average: 4.40 out of 5)

25 min prep

8 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Here is a great way to use beans. This is true Italian “soul food” and a meal in itself. From start to finish you can have this nutritious stick-to-your-ribs soup on the table in...

4 tablespoons olive oil, divided
1 medium onion, peeled and finely chopped
1 medium carrot, finely diced
1 celery stalk, finely diced
4 garlic cloves, peeled and minced
⅓ cup chopped flat-leaf parsley
3 cups canned diced tomatoes
8-10 fresh basil leaves, cut into chiffonade (see Chef Tips)
6 cups homemade cannellini beans or kidney beans (see Chef Tips)
6 cups water or stock
Salt and black pepper, to taste
4 ounces dried elbow macaroni pasta

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Nutrition Facts

Calories

647 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

109 g

Sugar

7 g

Fiber

26 g

Protein

39 g

Sodium

1099 mg

Directions

In a large casserole or stockpot, heat 3 tablespoons of the olive oil over medium high heat. Add the onion, carrot, and celery, and saute until they begin to soften. Lower the heat to medium, cover, and sweat the vegetables for 10 minutes. Stir occasionally.
Add the garlic and saute for 2 minutes. Mix in the parsley and saute for another minute.
Mix in the tomatoes and the basil, then cook over medium-high heat until the tomatoes look sauce-y and are orangey in color. Add the beans and stock, and bring to the boil. Reduce heat to medium and simmer until the beans start to break up and the soup thickens. Mash a few of the beans against the side of the pot to thicken the soup. Adjust the seasoning.
Just before serving, add the pasta to the simmering soup. When almost al dente, turn off the heat and let the soup sit for 5 to 10 minutes. Serve each bowl drizzled with a little of the remaining olive oil, a grind of fresh black pepper, and freshly grated Parmesan.

Chef Tips

If you can’t find fresh basil, don’t used dried, use flat-leaf (Italian) parsley instead, or you can stir a teaspoon or two of pesto into the soup once the pasta is cooked.

If using canned beans, use 3 (15 ounce) cans of plain low sodium cannellini or kidney beans. Drain and rinse well before using to remove their salt. Add an extra 1 cup of water in step 3 when adding the stock.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society^^