Pasta e Fagioli (Italian Pasta and Bean Soup),JW Marriott kitchen standard recipe, Italian cooking, Italian cuisine, recipes from worlds top chefs, mouthwatering standard recipes

 

Pasta e Fagioli (Italian Pasta and Bean Soup)

Italian Name: Pasta e Fagioli alla Contadina

A warm, comforting bowl of pasta and beans simmered in a tomato-herb broth — an iconic Italian peasant dish packed with flavor and nutrition.

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📸  rustic bowl of Pasta e Fagioli with crusty bread

🕒 Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

🍽️ Servings: 6 | 🍴 Difficulty: Easy
🌿 Vegetarian Option / High-Protein / One-Pot Meal

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📋 Ingredients:

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 1 can (400g) cannellini or borlotti beans (drained and rinsed)

• 1 can (400g) diced tomatoes

• 4 cups vegetable or chicken broth

• 1 cup small pasta (ditalini, elbow, or small shells)

• 1 tsp dried oregano

• 1/2 tsp thyme

• 1/2 tsp rosemary

• Salt and black pepper to taste

• Fresh parsley or basil for garnish

• Grated Parmesan (optional)

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👨‍🍳 Instructions:

1. Sauté aromatics:
   In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–6 minutes until soft.

2. Add tomatoes and beans:
   Stir in diced tomatoes, beans, oregano, thyme, and rosemary. Cook for 5 minutes.

3. Add broth and pasta:
   Pour in broth and bring to a boil. Stir in pasta. Reduce heat and simmer for 10–12 minutes until pasta is tender.

4. Adjust seasoning:
   Taste and add salt and pepper as needed. If the soup thickens too much, add a splash of water or broth.

5. Serve:
   Ladle into bowls, garnish with parsley or basil, and top with Parmesan if desired.

Nutrient	Amount
Calories	290 kcal
Protein	11g
Carbs	45g
Fiber	9g
Fat	7g
Sodium	520mg
Iron	15% DV
Calcium	10% DV