Pasta E Fagioli

Enjoy this hearty soup in any season!

recipe image

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

  1. Cover romano beans in cold water and soak over night.
  2. In a large pot, over medium heat, cook garlic and tomatoes for 5 minutes.
  3. Add drained romano beans, 6 cups of water, celery, basil and parsley.
  4. Bring to a boil, reduce heat to simmer and cook until beans are soft.
  5. Remove celery, basil, parsley and garlic. Add pasta, salt, pepper and heat through.
  6. Garnish with onions and Parmesan.

Nutritional information

Nutrients per serving: 274 calories, 10 g fat, 10 g protein, 38 g carbohydrates, 7 g fibre.

Photography by Michael Alberstat
Food Styling by Sue Henderson