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"Pasta e Fagioli"

27 Reviews
83% would make this recipe again

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).

Brining : 8 h Preparation : 15 min Cooking : 45 min
450 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal

Ingredients

2 1/2 cups romano/cranberry beans (dried) 400 g
1 onions, coarsely chopped 200 g
2 cloves garlic, minced
2 sprigs rosemary, fresh 10 g
1 tbsp butter, unsalted 14 g
2 tbsp olive oil 30 mL
4 cups chicken broth 1 L
150 g mezzi tubetti (pasta for soups) 1 1/4 cup
6 tbsp Parmesan cheese, grated 18 g
3 tbsp extra virgin olive oil 45 mL
salt [optional]

Before you start

The beans must be soaked in water overnight.

A pressure cooker will reduce the beans' cooking time from 1 h to 18 min. A blender or food processor will be very useful to purée the beans.

Method

  1. 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.
  2. Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts Table

per 1 Serving (410g)

Amount

% Daily Value

Calories

450

Fat

14 g

21 %

Saturated 3 g
+ Trans 0.1 g

16 %

Cholesterol

10 mg

Sodium

550 mg

23 %

Carbohydrate

64 g

21 %

Fibre

18 g

73 %

Sugars

2 g

Protein

21 g

Vitamin A

2 %

Vitamin C

4 %

Calcium

13 %

Iron

29 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 1 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Source of  :
Calcium, Pantothenic Acid, Vitamin B2, Vitamin B6, Vitamin K
Good source of  :
Copper, Niacin, Vitamin E
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin B1, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables ½
Meat and Alternatives 2
Fats 2 ½

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Members' Reviews

27 Reviews (24 with rating only ) 83% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MilkyDay
may 31, 2012 | I would make this recipe again

Very very good!. But dont'forget the rosemary.

Useful 0
rlink
february 10, 2010 | I would make this recipe again

This food is the epitome of 'comfort food' but with a healthier twist. When I'm tired and don't know what to make for dinner I'll just make a big bowl of plain pasta. This recipe is just as easy (if you prep it ahead of time) but it substitutes beans for the bulk of the pasta so you get protein and fiber instead of all that refine white flour. I also melt some shredded mozzarella on top. I find the rosemary and stringy melted mozzarella make this dish feel cozy and comforting.

Useful 1
CharlieTrotter
november 25, 2008 | I would make this recipe again

Easy to do, very tasty, inexpensive, healthy: one of my preferred recipes in this site. The only (minor) issue is to remember to soak the beans before starting.

Useful 2

This recipe is in the following categories

Beans/Legumes | Soups | Main courses/Entrées | High Iron | Halal | High Fibre | Italian

Top Reviews

View All Reviews
CharlieTrotter
november 25, 2008 | I would make this recipe again

Easy to do, very tasty, inexpensive, healthy: one of my preferred recipes in this site. The only (minor) issue is to remember to soak the beans before starting.

Useful 2
rlink
february 10, 2010 | I would make this recipe again

This food is the epitome of 'comfort food' but with a healthier twist. When I'm tired and don't know what to make for dinner I'll just make a big bowl of plain pasta. This recipe is just as easy (if you prep it ahead of time) but it substitutes beans for the bulk of the pasta so you get protein and fiber instead of all that refine white flour. I also melt some shredded mozzarella on top. I find the rosemary and stringy melted mozzarella make this dish feel cozy and comforting.

Useful 1
MilkyDay
may 31, 2012 | I would make this recipe again

Very very good!. But dont'forget the rosemary.

Useful 0