Photography by Michael Alberstat
Food Styling by Sue Henderson
First published in Wish May 2005
Italian | Boiling | Beef | Soups | All categories...
food
Pasta E Fagioli
Enjoy this hearty soup in any season!
Ingredients (Makes 6 servings)
| 2 | cups dried romano or cranberry beans |
| 3 | tablespoons olive oil |
| 1 | 28-oz. tin plum tomatoes |
| 2 | cloves garlic, smashed |
| 1 | celery stalk, cut in half |
| 3 | stems of basil |
| 3 | stems of parsley |
| 2 | cups tubetti pasta, cooked al dente |
| 1 | bunch green onions, chopped |
| 1 | cup grated Parmesan |
| salt and pepper to taste |
Instructions
- Cover romano beans in cold water and soak over night.
- In a large pot, over medium heat, cook garlic and tomatoes for 5 minutes.
- Add drained romano beans, 6 cups of water, celery, basil and parsley.
- Bring to a boil, reduce heat to simmer and cook until beans are soft.
- Remove celery, basil, parsley and garlic. Add pasta, salt, pepper and heat through.
- Garnish with onions and Parmesan.
Nutritional information
Nutrients per serving: 274 calories, 10 g fat, 10 g protein, 38 g carbohydrates, 7 g fibre.
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