
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).
??? | 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] | ??? |
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.
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.
per 1 serving (410 g)
Amount % Daily Value |
Calories 450 |
Fat 14 g 21 % |
Saturated
3 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 % |
Food Group | Exchanges |
---|---|
Starches | 3 |
Vegetables | ½ |
Meat and Alternatives | 2 |
Fats | 2 ½ |
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.
Very very good!. But dont'forget the rosemary.
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.