White Bean Pasta E Fagioli
Cozy up with a warm bowl of White Bean Pasta e Fagioli, a hearty Italian-inspired soup that's both satisfying and simple to make. This recipe combines tender cannellini beans, al dente pasta, and a medley of aromatic vegetables like onion, carrot, and celery, all simmered in a flavorful broth infused with rosemary, thyme, and garlic. A touch of blended beans thickens the soup to a luscious, velvety texture, while crushed tomatoes add a subtle tang. This one-pot wonder is ready in just 45 minutes, making it perfect for weeknight dinners. Garnish with grated Parmesan and fresh parsley for a finishing touch, and serve with crusty bread for a comforting meal the whole family will love. Ideal for those seeking an easy yet elegant vegetarian dish, this recipe is a must-try for fans of classic Italian flavors!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 3 cloves Garlic, minced
- 1 teaspoon Rosemary, fresh, minced
- 4 sprigs Thyme, fresh
- 1 14-ounce can Crushed tomatoes
- 4 cups Vegetable broth
- 2 15-ounce cans Cannellini beans, rinsed and drained
- 1.5 cups Small pasta (such as ditalini or elbow)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic, rosemary, and thyme sprigs. Cook for another 1-2 minutes until fragrant.
Add the crushed tomatoes to the pot and stir to combine.
Pour in the vegetable broth and bring to a gentle simmer.
Add the cannellini beans and cook for 10 minutes, allowing the flavors to meld together.
Using a ladle, scoop out about 1.5 cups of the soup (including beans and vegetables) and blend it until smooth with a blender or immersion blender. Return the blended mixture to the pot to thicken the soup.
Stir in the pasta and cook according to the package instructions until al dente, about 8-10 minutes.
Season the soup with salt and black pepper to taste.
Remove the thyme sprigs from the pot before serving.
Ladle the pasta e fagioli into bowls and garnish with grated Parmesan cheese and chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 6617 mg | 288% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 41.4 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2080 mg | 160% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6198 mg | 132% | |
*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.
