"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.

This recipe is incompatible with your food profile

Soaking : 8 h Preparation : 15 min Cooking : 45 min
420 calories/serving

Ingredients

2 1/2 cups romano/cranberry beans (dried), or white kidney type 14.5 oz
1 onions, coarsely chopped 7.1 oz
2 cloves garlic, minced
2 sprigs rosemary, fresh 0.4 oz
1 tbsp butter, unsalted 0.5 oz
2 tbsp olive oil 1 fl.oz
4 cups chicken broth 1.2 quart
2/3 cup arborio rice 4.6 oz
1/3 cup Parmesan cheese, grated 0.7 oz
3 tbsp extra virgin olive oil 1.5 fl.oz
1 pinch 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 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.

Observations

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 (400 g)

Amount

% Daily Value

Calories

420

Fat

13 g

20 %

Saturated 3 g
+ Trans 0.1 g

15 %

Cholesterol

10 mg

Sodium

490 mg

20 %

Carbohydrate

59 g

20 %

Fibre

17 g

69 %

Sugars

1 g

Net Carbs

42 g

Protein

19 g

Vitamin A

2 %

Vitamin C

4 %

Calcium

13 %

Iron

28 %
More info

Claims

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives 2
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

3 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.