"Pasta e Fagioli"

38 Reviews
88% 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).

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Ingredients

??? romano/cranberry beans (dried), or white kidney type ???
??? onions, coarsely chopped ???
??? garlic, minced ???
??? rosemary, fresh ???
??? butter, unsalted ???
??? olive oil ???
??? chicken broth ???
??? mezzi tubetti (pasta for soups) ???
??? Parmesan cheese, grated ???
??? extra virgin olive oil ???
??? 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.

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

Nutrition Facts Table

per 1 serving (410 g)

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

Net Carbs

46 g

Protein

21 g

Vitamin A

2 %

Vitamin C

4 %

Calcium

13 %

Iron

29 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables ½
Meat and Alternatives 2
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

38 Reviews (34 with rating only) 88% would make this recipe again
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My Notes

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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
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
may 31, 2012 | I would make this recipe again

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

Useful 0
RanRan
september 05, 2017 | I would make this recipe again

My go-to recipe from this site. I use canned cannelini beans, blend, then put the beans through a food mill to remove the hulls. Great base for any add-ins.

Useful 0

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