Pasta e Fagioli
Meaning "pasta and beans," pasta e fagioli is an Italian soup that is full of flavor. Top with Parmesan cheese to add that extra Italian flavor.
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup carrot, peeled and chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dried Italian seasoning
- 6 cups reduced sodium chicken broth*
- 1 cup peeled, chopped fresh tomatoes or diced canned tomatoes
- 2 cups ditalini pasta or broken pasta such as fettuccine (8 ounces)
- 3-1/2 cups cooked cannellini or Great Northern beans or 2 15-ounce cans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Heat the oil in a large pot over medium-high heat. Sauté onion, carrots and celery 3 to 4 minutes, until soft and onions are translucent but not browned. Add garlic, crushed red pepper and Italian seasoning. Sauté 1 minute longer.
- Add broth and chopped tomatoes. Bring to a boil. Add pasta and continue to cook at a strong simmer until pasta is al dente.
- Add beans and cook 2 minutes. Turn off heat and stir in parsley, salt and pepper.
- Serve drizzled with extra virgin olive oil or with grated Parmesan cheese sprinkled on the top.
*If desired replace the low sodium chicken broth with vegetable broth.
|Serving Size: 1|
|Servings per Recipe: 6-8|
|Amount per Serving|
|% Daily Value *|
|Total Fat: 8 g||12%|
|Saturated Fat: 1 g||5%|
|Cholesterol: 0 g||0%|
|Sodium: 195 mg||8%|
|Carbohydrate: 62 g||21%|
|Dietary Fiber: 12 g||50%|
|Protein: 16 g|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.