Pasta E Fagioli Recipe

Looking for an easy Pasta e Fagioli recipe? Learn how to make Pasta e Fagioli using healthy ingredients.


Submitted by kmeloche

Makes 4 servings



http://racheleats.wordpress.com/2010/09/17/chop-chop/

Recipe Ingredients for Pasta e Fagioli

2 tablespoons of olive oil
1 medium onion
5 cloves of garlic
1 medium carrot
1 stalk of celery
150 g of plum tomatoes
2 1/2 cups dried cranberry beans
1 litre water
6 oz whole wheat pasta

Recipe Directions for Pasta e Fagioli

  1. If you are using dried beans soak them for 12 hours or overnight. Drain, cover with fresh water and cook for about 1 and a half hours or until they are nearly cooked (subtract 30 minutes from your usual cooking time), they will finish cooking in the soup. Drain and set aside.

  2. In a large heavy based pan warm the oil and add the onion and garlic, gently saute until they soft and transparent. Add the celery, carrot, chili and rosemary stir once or twice to coat with oil, and then allow to cook gently for 10 minutes, stirring occasionally.

  3. Add the tomatoes, stir and leave to bubble away gently for another 10 minutes.

  4. Add the beans, stir to coat them thoroughly and then add the water and parmesan rind. Cover the pan and bring to a gentle boil and then turn down the heat cook the soup at a lively simmer for about 30 ? 40 minutes or until the beans are fully tender. Tinned beans will only need about 20 minutes.

  5. Remove the parmesan rind and the rosemary. You now want to puree about half of the soup by passing it through a food mill or using a stick blender. Once you?ve done this return it to the pan. Season the soup with salt and freshly ground black pepper. Remember you are about to add pasta so be generous with the salt.

  6. Check the soup for density, it should be liquid enough to cook the pasta in so you may need to add a little more water. Bring the soup to a steady, moderate boil and add the pasta. If you are using fresh pasta , it will only take a minute or so, dried pasta will take longer, check the packet for timing ? you need to keep an eye on it and stir every now and then, otherwise it may stick. Stop cooking once the pasta is tender but firm to the bite.

  7. Allow the soup to sit and settle for about 10 minutes before serving. Serve with a dribble of extra virgin olive oil and some freshly grated parmesan if you like.

  8. To avoid post lunch slump after such a hearty bowlful, espresso is recommended

Categories

Soup

Nutrition Facts
Serving Size 498.4g
Amount Per Serving
Calories
390
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
112mg
5%
Potassium
546mg
16%
Total Carbohydrates
65.3g
22%
Dietary Fiber
16.2g
65%
Sugars
3.2g
Protein
16.7g
Vitamin A 56% Vitamin C 17%
Calcium 9% Iron 31%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • Low in sugar
  • High in dietary fiber
  • High in vitamin A
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