Pasta E Fagioli Basillicata
Warm your soul with the rich and hearty flavors of Pasta e Fagioli Basilicata, an Italian classic packed with wholesome ingredients and rustic charm. This traditional recipe combines tender cannellini beans, ditalini pasta, and aromatic vegetables in a tomato-infused vegetable broth, delivering comfort in every spoonful. Fresh basil adds a fragrant herbal brightness, while a touch of Parmesan brings creamy, savory notes to the dish. Perfect for a cozy dinner, this one-pot wonder is both filling and nutritious, with a delightful balance of textures enhanced by blending a portion of the soup for a velvety finish. Whether you're craving a taste of Italy or seeking a warming bowl of comfort, Pasta e Fagioli Basilicata is your go-to recipe for an authentic, earthy meal.
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Recipe Information
Ingredients
- 200 grams Dried cannellini beans
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 medium Yellow onion
- 1 stalk Celery stalk
- 1 medium Carrot
- 400 grams Canned crushed tomatoes
- 1 liter Vegetable stock
- 1 Bay leaf
- 150 grams Dried small pasta (like ditalini or tubetti)
- 10 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 50 grams Grated Parmesan cheese
Instructions
Rinse the dried cannellini beans and soak them in cold water for 8 hours or overnight.
Drain and rinse the beans again. Place them in a large pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 45-60 minutes, or until tender. Drain and set aside.
Heat 3 tablespoons of olive oil in a large soup pot over medium heat.
Peel and mince the garlic cloves. Dice the onion, celery, and carrot into small pieces. Add the garlic, onion, celery, and carrot to the pot and sauté for 5-7 minutes until softened and fragrant.
Stir in the crushed tomatoes and cook for an additional 5 minutes to allow the flavors to meld.
Add the vegetable stock, bay leaf, cooked cannellini beans, salt, and black pepper. Bring the mixture to a gentle simmer.
Cook the soup over medium heat for 20 minutes, stirring occasionally.
Remove the bay leaf, then use a ladle to transfer 1 cup of the soup to a blender. Blend until smooth, then return the puréed mixture to the pot. This helps thicken the soup while keeping some texture.
Add the dried pasta to the soup and cook until al dente, according to the package instructions (typically 8-10 minutes). Stir frequently to prevent the pasta from sticking.
Tear the fresh basil leaves into smaller pieces and stir them into the soup just before serving.
Serve hot, topped with grated Parmesan cheese and a drizzle of extra virgin olive oil, if desired.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 6630 mg | 288% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 42.4 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1087 mg | 84% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4894 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
