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Hearty Italian Pasta and Bean Soup
Pasta e fagioli can be any soup with pasta and beans. Like minestrone, every region of Italy has its own variation.
Ingredients (Serves 6)
| 1 | medium-size onion, cut into 8 pieces |
| 2 | medium-size carrots, cut into 2-inch pieces |
| 1 | stalk celery, trimmed and cut into 1-inch pieces |
| 1/4 lb | fresh fennel (about half a small bulb), tall stalks and leaves discarded and bulb cut into cubes |
| 1 | large clove garlic, peeled |
| 2 cups | canned chopped tomatoes, with their juices |
| 2 tsps | olive oil |
| 4 cups | chicken or vegetable stock |
| 1 cup | cooked or canned (drained and rinsed) white beans, such as Great Northern, navy, or cannellini |
| 1/2 cup | short tube-shaped pasta, such as ditalini or tubetti |
| 2 tbsps | chopped fresh basil leaves |
| 2 tbsps | chopped fresh parsley leaves |
| 2 tbsps | freshly grated Parmigiano-Reggiano cheese |
Instructions
- Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
- Heat oil in a heavy 4-quart saucepan over medium-high heat.
- Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
- Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
- Season with salt and pepper to taste. Stir in basil and parsley.
- Garnish each serving with some cheese, if desired.
Nutritional information
Nutrients per serving (without cheese): 138 calories, 2.5 grams of fat.
*Find this and other great recipes in…
Saved By Soup
By Judith Barrett
Enjoy dinner in a bowl using any one of the more than 100 low-fat (less than 3 grams per seving) soup recipes found in Judith Barrett's cookbook. Featuring hearty soup recipes for every season, all you need to do is grab a spoon and enjoy.
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Gail Smith writes:
This was a delicious soup and very satisfying, the beans added a wonderful texture .Would recommend it highly as it is a very easy soup to make also. My husband loved it.
—posted March 3, 2009 at 2:21 a.m.
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