Pasta e Fagioli Soup

"Pasta e fagioli" or "pasta and beans," is robust and filling, perfect for a cold winter day.


Yields6 ServingsPrep Time15 minsCook Time45 minsDifficultyIntermediate

Ingredients

 2 tbsp water
 1 medium yellow onion, finely diced
 2 medium carrots, finely diced
 2 medium celery stalks, finely diced
 2 cloves garlic, minced
 6 cups low sodium vegetable broth
 1 tsp salt
 2 (15 oz) cans cannellini beans or chickpeas, rinsed and drained
 ¼ cup dried lentils, rinsed (preferably French green lentils)
 1 cup diced or chopped canned tomatoes with their juices
 2 bay leaves
 1 tbsp minced fresh rosemary
 ¾ cup dried whole wheat elbow pasta

Instructions

1

Heat 2 tablespoons of water in a large pot over medium-low heat. Saute onion, carrots, and celery and increase the heat to medium. Cook until onions become translucent, stirring frequently. If bottom of pot becomes brown, add 2 tablespoons of water.

2

Add garlic and cook 1 minute, stirring constantly.

3

Add the broth, salt, beans, lentils, diced tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, covered, until the lentils are just tender, 15-30 minutes.

4

Use a slotted spoon to transfer 1 cup of bean mixture and a little liquid to a blender. Puree until smooth and set aside.

5

Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until pasta is tender but still firm to the bite, about 8-12 minutes. Discard the bay leaves.

6

Stir the reserved pureed bean mixture into the soup. Cook briefly until soup is heated through.

7

Remove the soup from heat and season with salt. Serve immediately.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 193
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 750mg32%
Total Carbohydrate 27g9%
Dietary Fiber 11g44%
Sugars 7g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp water
 1 medium yellow onion, finely diced
 2 medium carrots, finely diced
 2 medium celery stalks, finely diced
 2 cloves garlic, minced
 6 cups low sodium vegetable broth
 1 tsp salt
 2 (15 oz) cans cannellini beans or chickpeas, rinsed and drained
 ¼ cup dried lentils, rinsed (preferably French green lentils)
 1 cup diced or chopped canned tomatoes with their juices
 2 bay leaves
 1 tbsp minced fresh rosemary
 ¾ cup dried whole wheat elbow pasta

Directions

1

Heat 2 tablespoons of water in a large pot over medium-low heat. Saute onion, carrots, and celery and increase the heat to medium. Cook until onions become translucent, stirring frequently. If bottom of pot becomes brown, add 2 tablespoons of water.

2

Add garlic and cook 1 minute, stirring constantly.

3

Add the broth, salt, beans, lentils, diced tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer, covered, until the lentils are just tender, 15-30 minutes.

4

Use a slotted spoon to transfer 1 cup of bean mixture and a little liquid to a blender. Puree until smooth and set aside.

5

Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until pasta is tender but still firm to the bite, about 8-12 minutes. Discard the bay leaves.

6

Stir the reserved pureed bean mixture into the soup. Cook briefly until soup is heated through.

7

Remove the soup from heat and season with salt. Serve immediately.

Pasta e Fagioli Soup
No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter Signup

Stay connected!

Please wait...

Thank you for the sign up!

Login

Lost your password?