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).
Before you start
- 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.
- 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.
- 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.
- 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.
- 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 pasta but instead cook and add it later when the soup is reheated.
Nutrition Facts Table
per 1 serving (410g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Zinc
- Good source of :
- Vitamin E
- Source of :
- Calcium, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K
|Meat and Alternatives||2|