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Pasta e Fagiole - 4 1/2 Cups

This hearty Italian favorite is a meal in itself."

Ingredients

1 tablespoon olive oil
½ small onion, cut into ½-inch pieces
3 garlic cloves
1 small carrot, thinly sliced
1 small celery stalk, thinly sliced
1 can (15.5-ounce) cannelini beans, drained but not rinsed, divided
1 can (14-ounce) diced tomatoes, drained
2 cups vegetable broth
¼ teaspoon kosher or sea salt
1∕8 teaspoon freshly ground black pepper
pinch red pepper flakes
½ cup dried pasta (macaroni, or other hollowed pasta)
4 basil leaves, thinly sliced
grated Parmesan, to taste (for serving)


Instructions

Put the oil into the blender jar. Set timer for 10 minutes and temperature on Medium. Once the oil is hot, add the onion and garlic. Cover and stir, using about 8
quick bursts to break up. Allow to soften and then add the carrot and celery, stir again to break up. Continue to sauté, stirring occasionally to soften. Once the
time expires, Add one half of the cannelini beans and tomatoes. Stir 2 to 3 times to break up. Add remaining beans, broth, salt, pepper and pepper flakes. Set
timer for 10 minutes and temperature on High, stirring every few minutes. Once the mixture comes to a boil, set timer for 30 minutes and temperature on
medium. Remove the measuring cup as soup is simmering. Once time expires, check consistency. Should a thicker soup be desired, set timer for 30 minutes
and temperature on Medium. Note: We also feel the flavors fully develop with the extra cooking time. Add the pasta before serving. Set timer to 10 minutes and
temperature on High. Once the soup comes to a boil, add the pasta. Once it comes back to a boil, switch to Medium for manufacturer’s recommended cooking
time. Test pasta to determine doneness; add more time if necessary. Stir in basil and taste; adjust seasoning as desired. Serve immediately, sprinkled liberally
with Parmesan.
Note: As the finished soup sits, the pasta will absorb much the soup liquid. If not serving immediately, additional hot broth will need to be added before serving.

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Servings

Makes 4½ cups (depending on amount of pasta used)

Nutritional Information
Per Serving

Nutritional information per serving (1 cup): Calories 153 (19% from fat) • carb. 24g • pro. 7g • fat 3g • sat. fat 0g • chol. 0mg • sod. 562mg • calc. 47mg • fiber 7g


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