Pasta e Fagioli
A thick, rustic Italian soup of beans and small pasta in a garlicky tomato broth, finished with olive oil and cheese.
- Servings
- 6
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
Ingredients
Equipment
- Large pot
Instructions
Heat the oil in the pot over medium heat. Cook the onion, carrot and celery until soft, 8 minutes. Add the garlic, rosemary sprig and pepper flakes for 1 minute.
Add the tomatoes, beans, broth and salt and simmer for 10 minutes. Remove the rosemary stem and mash about a third of the beans against the pot to thicken the soup.
Add the pasta and simmer, stirring often so it doesn’t stick, until tender, 10–12 minutes. The soup should be thick; add a splash of water if it’s too stiff.
Serve with the cheese and a drizzle of olive oil.
Notes
- The pasta keeps soaking up liquid, so loosen leftovers with water or broth when reheating.
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Nutrition estimate
- Calories
- 275
- Protein
- 12 g
- Carbs
- 35 g
- Fat
- 10 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
