Pasta Fagioli Soup Recipe
Pasta Fagioli Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 170
- Fat: 6 g
- Saturated fat: 0.5 g
- Carbohydrates: 24 g
- Sugar: 3 g
- Sodium: 1250 mg
- Fiber: 1 g
- Protein: 6 g
Recipe type: Appetiser
Cuisine: Italian
Prep time:
Cook time:
Total time:
This luscious and traditional Pasta Fagioli Soup is satisfying, easy to prepare at home, and hearty. It is basically an Italian soup and is a wonderful blend of colorful vegetables, beans and pasta. You have an option available to replace the mentioned vegetables with your favorite ones or those which are easily available in the market, according to the season. Moreover, you can experiment with the beans or the shapes of the pasta to make your Fagioli Soup more pleasing. This Pasta Fagioli Soup is a powerhouse of protein, saturated fats, carbohydrates, fiber and sodium.
Ingredients
- Extra virgin olive oil - 2 tablespoons
- Pancetta – chopped - ⅛ pound (about 3 slices)
- Sprigs rosemary - 2 fresh
- Sprig thyme - 1 fresh
- Bay leaves - 2 dried
- Onion, thinly chopped - 1 medium
- Carrot, finely chopped - 1 small
- Rib celery, finely chopped - 1
- Cloves garlic, finely minced - 4 large
- Salt and pepper
- Cans cannellini (white) beans - 2 to 15 ounce
- Canned tomato sauce - 1 cup
- Water - 2 cups
- Low sodium chicken stock - 1 quart
- Small pasta, your favorite one - 6 ounces
- Grated Parmesan or Romano for serving
Instructions
- Pour 2 tablespoons of extra virgin olive oil into a deep skillet or cooking pot and set on your stove with medium-high heat range.
- Once the oil is warm, add ⅛ pounds of finely chopped pancetta into it and stir fry for the next few minutes until lightly brown in color.
- Now add in 2 fresh springs rosemary, 1 fresh sprig thyme, 2 large dried bay leaves and 1 thinly chopped medium onion.
- Top the mixture with finely chopped carrot slices, 1 finely chopped rib celery and 4 large minced garlic cloves.
- Cook it for a few minutes until the vegetables are lightly tender. Now season the vegetable mixture with some freshly ground black pepper and salt.
- Add cannellini beans, canned tomato sauce and the low sodium chicken stock into the mixture and top with 2 cups of lukewarm water.
- Increase the stove’s heat to high range and bring the mixture to rapid boil.
- Add in your favorite pasta and reduce the stove’s heat to a medium range. Now let this pasta mixture cook for the next 6 to 8 minutes or until tender, stirring occasionally.
- Turn off the heat of the stove, remove the skillet or pot from the heat and set aside. Now you will notice that the rosemary and thyme leaves are separated from their stems. Use a large ladle or spoon to remove them from the soup and discard them with the two bay leaves.
- Pour the Pasta Fagioli Soup into a large soup bowl and sprinkle some grated Parmesan or Romano over the top and serve warm.
 Sprigs rosemary - 2 fresh Sprig thyme - 1 fresh Bay leaves - 2 dried Onion, thinly chopped - 1 medium Carrot, finely chopped - 1 small Rib celery, finely chopped - 1 Cloves garlic, finely minced - 4 large Salt and pepper Cans cannellini (white) beans - 2 to 15 ounce Canned tomato sauce - 1 cup Water - 2 cups Low sodium chicken stock - 1 quart Small pasta, your favorite one - 6 ounces Grated Parmesan or Romano for serving Instructions Pour 2 tablespoons of extra virgin olive oil into a deep skillet or cooking pot and set on your stove with medium-high heat range. Once the oil is warm, add ⅛ pounds of finely chopped pancetta into it and stir fry for the next few minutes until lightly brown in color. Now add in 2 fresh springs rosemary, 1 fresh sprig thyme, 2 large dried bay leaves and 1 thinly chopped medium onion. Top the mixture with finely chopped carrot slices, 1 finely chopped rib celery and 4 large minced garlic cloves. Cook it for a few minutes until the vegetables are lightly tender. Now season the vegetable mixture with some freshly ground black pepper and salt. Add cannellini beans, canned tomato sauce and the low sodium chicken stock into the mixture and top with 2 cups of lukewarm water. Increase the stove’s heat to high range and bring the mixture to rapid boil. Add in your favorite pasta and reduce the stove’s heat to a medium range. Now let this pasta mixture cook for the next 6 to 8 minutes or until tender, stirring occasionally. Turn off the heat of the stove, remove the skillet or pot from the heat and set aside. Now you will notice that the rosemary and thyme leaves are separated from their stems. Use a large ladle or spoon to remove them from the soup and discard them with the two bay leaves. Pour the Pasta Fagioli Soup into a large soup bowl and sprinkle some grated Parmesan or Romano over the top and serve warm. 3.2.1284
Next%20stop%3A%20Pinterest "Pin It")
