"Pasta e Fagioli"

3 Reviews
100% would make this recipe again

A dense stew of beans and rice.

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). Pasta is replaced by rice in this gluten-free version.

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


2 1/2 cups romano/cranberry beans (dried), or white kidney type 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
2/3 cup arborio rice 130 g
6 tbsp Parmesan cheese, grated 18 g
3 tbsp extra virgin olive oil 45 mL
1 pinch salt [optional] 0.2 g

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.


  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 rice in a separate pot, then add it to 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.


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 rice but instead cook and add it later when the soup is reheated.

Nutrition Facts Table

per 1 serving (400g)


% Daily Value




13 g

20 %

Saturated 3 g
+ Trans 0.1 g

15 %


10 mg


500 mg

21 %


59 g

20 %


17 g

69 %


1 g

Net Carbs

42 g


19 g

Vitamin A

2 %

Vitamin C

4 %


13 %


28 %

Servings of Canada's Food Guide

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


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


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

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Members' Reviews

3 Reviews (2 with rating only ) 100% would make this recipe again
february 12, 2012 | I would make this recipe again

You can also use canned beans instead of dried to save some time.

Useful 0

This recipe is in the following categories

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

Top Reviews

View All Reviews
february 12, 2012 | I would make this recipe again

You can also use canned beans instead of dried to save some time.

Useful 0