Pasta e Fagioli
An easy Italian soup, Pasta e Fagioli takes about 35 minutes and makes 4 servings. The main ingredients are ditalini pasta, canned cannellini beans and canned diced tomatoes. The cooking is mostly simmering. It is on the lighter side, at about 395 calories and 19 g of protein per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
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Ingredients
For 4 servings
- 200 gditalini pasta
- 400 gcanned cannellini beans
- 400 gcanned diced tomatoes
- 1onion
- 3 clovesgarlic
- 2 stalkscelery
- 750 mlchicken broth
- 2 tbspolive oil
- 1 tspItalian seasoning
- 1 tspsalt
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, celery, and minced garlic. Cook for 5 minutes until softened.
- Add canned diced tomatoes, Italian seasoning, and salt. Stir and cook for 2 minutes.
- Pour in chicken broth and bring to a boil. Add the ditalini pasta and cook for 8 minutes.
- Add the drained cannellini beans and simmer for another 5 minutes until the pasta is al dente and the soup has thickened slightly.
- Taste and adjust seasoning. Serve hot with a drizzle of olive oil on top.
Cook’s notes
The ditalini keeps absorbing broth as it sits, so leftovers turn thick; add extra broth when reheating, or cook the pasta separately if you plan to store the soup. Any small pasta shape works. A parmesan rind simmered in the broth adds a lot of savoury depth.
Nutrition per serving
- Calories
- 395 kcal
- Protein
- 19 g
- Fat
- 8 g
- Carbs
- 62 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Soup
- In cookbook: Budget-Friendly Meals
