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"Pasta e Fagioli"
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"Pasta e Fagioli"
A dense stew of beans and short cut pasta.
As is often the case for many Italian classics, there are many variations of this recipe, all featuring the same 2 main ingredients: «pasta» and «fagioli» (Italian for beans).
Ingredients
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2 1/2 cups |
romano/cranberry beans (dried), or white kidney type |
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400 g |
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1 |
onions, coarsely chopped |
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200 g |
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2 cloves |
garlic, minced |
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2 sprigs |
rosemary, fresh |
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10 g |
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1 tbsp |
butter, unsalted |
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14 g |
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2 tbsp |
olive oil |
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30 mL |
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4 cups |
chicken broth |
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1 L |
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150 g |
mezzi tubetti (pasta for soups) |
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1 1/4 cup |
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6 tbsp |
Parmesan cheese, grated |
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18 g |
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3 tbsp |
extra virgin olive oil |
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45 mL |
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salt to taste |
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Method
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Cook the dried beans either 18 min in a
pressure cooker or about 1 hour in a pot. Drain the beans, set them aside and discard the liquid.
- Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
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Heat the butter and olive oil in a pot over medium-low heat. Sweat the onion
and garlic 2-3 min, then add the sprig of rosemary and let it infuse 3-4 min, taking care not to let it burn. Add ¾ of the beans, pour in the broth,
and cook 5 min over medium heat, with some stirring.
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Remove the sprig of rosemary and purée the soup in a blender
or by using a food-mill. Put the mixture back into the pot.
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Meanwhile, cook the pasta in a pot of boiling salted water. Drain and pour the pasta into the bean-mixture. Add the remaining whole beans and warm up the soup just 2-3 min. If the soup is too thick, it may be thinned with some broth or water.
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Serve into bowls, add the grated parmesan, and drizzle with extra virgin olive oil.
Remarks
This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer. If freezing, don't include the pasta but instead cook and add it later when the soup is reheated.
Claims
- Free :
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Added Sugar
- Source of :
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Calcium, Pantothenic Acid, Vitamin B2, Vitamin B6, Vitamin K
- Good source of :
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Copper, Niacin, Vitamin E
- Excellent source of :
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Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin B1, Zinc
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (410g)
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Amount
% DV*
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* DV = Daily Value
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Calories
450
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Fat
14 g
21 %
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Saturated 3 g
+ Trans 0.1 g
16 %
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Cholesterol
5 mg
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Sodium
550 mg
23 %
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Carbohydrate
64 g
21 %
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Fibre
18 g
73 %
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Sugars
2 g
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Protein
21 g
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Vitamin A
2 %
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Vitamin C
4 %
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Calcium
15 %
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Iron
30 %
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More info
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