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Pasta e Fagioli (Pasta and Beans)

Pasta e Fagioli (Pasta and Beans)
Julie Ruggirello

Pasta e Fagioli (Pasta and Beans)

Pasta e fagioli is a classic Italian dish that uses pantry staples like canned cannellini beans and diced tomatoes. Make this a vegetarian dish by skipping the pancetta.

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Notes

This is a great make-ahead meal; undercook the pasta by a few minutes if you plan on saving the soup and reheating at a later time.

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 4 Ounces pancetta, diced
  • 2 cloves garlic, minced
  • 1 onion, minced
  • Salt and freshly ground black pepper
  • 6 Cups chicken or vegetable stock
  • 2 15.5-ounce cans cannellini beans, drained and rinsed
  • 1 14.5-ounce can diced or crushed tomatoes
  • 1 Cup small pasta, such as elbow, ditalini, or orecchiette

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta, and cook until crisp, 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve on some paper towels. Add the garlic and onions, and sauté until translucent, about 5 minutes. Add the stock, beans, and tomatoes, and cook until heated through. Remove 2 cups of the beans and liquid and purée using an immersion blender or in a standing blender. Return the purée to the soup and cook to a slow boil.

Stir in the pasta and add the pancetta back to the soup. Cook until the pasta is al dente, about 9 minutes depending on the pasta variety.

Nutritional Facts
Servings4
Calories Per Serving679
Total Fat20g31%
Sugar13gN/A
Saturated6g29%
Cholesterol30mg10%
Protein34g69%
Carbs92g31%
Vitamin A19µg2%
Vitamin B120.1µg2.4%
Vitamin B60.7mg35.7%
Vitamin C13mg22%
Vitamin D0.1µgN/A
Vitamin E4mg19%
Vitamin K19µg23%
Calcium234mg23%
Fiber14g58%
Folate (food)185µgN/A
Folate equivalent (total)185µg46%
Iron9mg53%
Magnesium172mg43%
Monounsaturated10gN/A
Niacin (B3)9mg44%
Phosphorus435mg62%
Polyunsaturated4gN/A
Potassium1874mg54%
Riboflavin (B2)0.5mg29%
Sodium1803mg75%
Thiamin (B1)0.5mg35.7%
Zinc4mg27%