Wellness
Nutrition
Calories: 340
Protein: 14 g
Carbohydrates: 54 g
Fat: 7 g
Fibre: 9 g
Sodium: 520 mg
Dinner
Classic Italian Pasta e Fagioli (Tuscan Bean and Pasta Soup)
Featured Recipe5 min read
A comforting, rustic Italian soup loaded with tender cannellini beans, short ditalini pasta, aromatic vegetables, fresh rosemary, and a rich, savory tomato-herb broth.
Prep15 min
Cook30 min
Serves6
DifficultyModerate
What you'll need
Ingredients
2 tbsp extra virgin olive oil (plus extra for serving)
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
2 cans (15 oz / 400 g each) cannellini beans, rinsed and drained (divided)
1 can (14 oz / 400 g) crushed San Marzano tomatoes
4 cups low-sodium vegetable broth
1 fresh rosemary sprig
2 fresh thyme sprigs
1 dried bay leaf
1/2 tsp crushed red pepper flakes (optional)
1 tsp sea salt (adjust to taste)
1/2 tsp freshly ground black pepper
1 1/2 cups ditalini (or other small tubular pasta)
1/2 cup Parmigiano-Reggiano cheese, freshly grated (or vegetarian hard cheese)
Fresh parsley, chopped for garnish
Let's make it
Instructions
1
Heat extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely diced onion, carrots, and celery (the Italian soffritto). Cook for 6 to 8 minutes until softened and translucent.
2
Add the minced garlic and tomato paste. Cook, stirring constantly, for 1 to 2 minutes until fragrant and the tomato paste darkens to a deep brick red.
3
Pour in the crushed tomatoes and vegetable broth. Add the rosemary, thyme, bay leaf, red pepper flakes, salt, and black pepper. Stir well to combine.
4
Take one can of the cannellini beans and mash them with a fork or blend with a splash of broth until smooth. Stir the bean purée and the remaining whole beans into the pot. This creates the signature thick, velvety broth without using heavy cream.
5
Bring the soup to a gentle boil, then reduce the heat to low, cover partially with a lid, and simmer gently for 15 minutes to allow the flavors to meld.
6
Stir in the ditalini pasta. Cook uncovered at a gentle simmer, stirring frequently to prevent sticking, for about 8 to 10 minutes until the pasta is al dente. Add an extra splash of warm broth or water if the soup gets too thick.
7
Remove and discard the rosemary stem, thyme sprigs, and bay leaf. Taste and adjust salt and pepper if needed.
8
Ladle hot soup into warm bowls. Top each serving with freshly grated Parmigiano-Reggiano, a generous drizzle of good extra virgin olive oil, and fresh chopped parsley.
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