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Suggest a better descriptionFill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
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Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.
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Serving Size: 1 (214g) | ||
Recipe Makes: 1 | ||
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Calories: 214 | ||
Calories from Fat: 110 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.8mg | 2 % | |
Potassium 723.7mg | 19 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 20.9g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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