Bean soup (Pasta fagioli)
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 365, total fat 10 G., saturated fats 2 G., proteins 18 G., carbohydrates 50 G., fiber 9 G., cholesterol 13 mg, sodium 1101 mg, sugar 8 G.
Calories 365, total fat 10 G., saturated fats 2 G., proteins 18 G., carbohydrates 50 G., fiber 9 G., cholesterol 13 mg, sodium 1101 mg, sugar 8 G.
Pasta with beans is one of the most popular and traditional dishes in Italy. It's a thick tomato soup with white beans and small tubular pasta, such as ditalini or horno, which absorb a lot of the delicious broth while being the right size for the beans. For a faster cooking time, use canned beans, rinsed beforehand. All the ingredients, along with aromatic herbs, spices, and toasted pancetta, meld into a stunning flavor. Serve the soup with a generous handful of grated cheese on top.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans of white beans (425g each)
- 1.5 cups ditalini pasta
- 2 tbsp. l. olive oil
- 50 g pancetta, chopped (about 3 slices)
- 2 sprigs of rosemary, 10-15 cm each.
- 1 sprig of thyme with branches, 10-15 cm.
- 1 large fresh bay leaf or 2 dried leaves
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 large cloves garlic, chopped
- Coarse salt and pepper
- 1 cup canned tomato sauce or pureed tomatoes
- 2 tbsp of water
- 1 liter of chicken broth
- Grated Parmesan or Romano cheese, for serving
- Bread with a crust for dipping
We recommend
Recipes with similar ingredients: pasta, white beans, Parmesan cheese, carrot, celery, bay leaf, thyme, tomato sauce, pancetta, bacon
Cooking the dish according to the recipe:
- Heat a deep saucepan over medium-high heat and add the olive oil and pancetta. Lightly fry the pancetta and add the herbs, bay leaf, chopped vegetables, and garlic. Season with salt and pepper.
- Add the beans, tomato sauce, water, and broth to the pot and increase the heat to high. Bring the soup to a boil and add the ditalini pasta. Reduce the heat to medium and simmer, stirring occasionally, for 6-8 minutes, or until the pasta is al dente. The rosemary and thyme leaves will separate as they cook. Remove the stems and bay leaves from the pot and place the pot on a trivet.
- Let the soup rest and cool for a few minutes. Ladle into bowls and sprinkle generously with grated cheese. Serve crusty bread on the table for dipping into the soup.
Italian Soup Recipe - "Pasta e fagioli".
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