Italian · Lunch · Dinner
Pasta e Fagioli
A thick, comforting Italian soup of tender white beans and small whole-wheat pasta in a rosemary-scented tomato broth. Mashing some of the beans gives it a creamy body without any cream or cheese.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 70% · Fat 13% · Protein 17%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 1 tbsp14 gextra virgin olive oil
- 1 medium110 gonion, finely diced
- 1 medium60 gcarrot, finely diced
- 1 stalk40 gcelery, finely diced
- 3 cloves9 ggarlic, minced
- 1 tsp (1 small sprig)fresh rosemary, finely chopped
- 1 leafbay leaf
- 2 tbsp32 gtomato paste
- 1 can (400 g)canned diced tomatoes, no salt added
- 2 cans (about 3 cups drained)480 gcannellini beans, canned, drained and rinsed
- 4 cups960 glow-sodium vegetable broth
- 1 cup240 gwater
- 1 1/2 cups150 gwhole-wheat ditalini or other small pasta, dry
- 3 packed cups80 gbaby spinach
- 1/4 tspsalt
- 1/4 tspblack pepper, ground
- 1/4 tspred pepper flakes (optional)
- 1/4 cup10 gfresh flat-leaf parsley, chopped
Steps
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion, carrot and celery and cook, stirring often, for about 8 minutes until soft.
- 3
Stir in the garlic, rosemary and red pepper flakes (if using) and cook for 1 minute until fragrant.
- 4
Add the tomato paste and stir for 1 minute.
- 5
Pour in the diced tomatoes, broth and water, then add the bay leaf.
- 6
Mash about one cup of the beans with a fork and add all the beans, mashed and whole, to the pot.
- 7
Bring to a boil, then lower the heat and simmer for 15 minutes.
- 8
Return to a gentle boil, add the pasta and cook, stirring often so it does not stick, for 10 to 12 minutes until tender.
- 9
Add a splash of water if the soup gets too thick.
- 10
Stir in the spinach and cook for 1 minute until wilted.
- 11
Remove the bay leaf, then season with the salt and black pepper, tasting before adding all the salt.
- 12
Ladle into bowls and sprinkle with parsley.
Swaps, storage and make-ahead
Swaps
- Use borlotti or pinto beans instead of cannellini for a more traditional, earthier flavour.
- Swap the whole-wheat ditalini for a small pasta labelled gluten-free, and check that your vegetable broth is labelled gluten-free too.
- Replace the baby spinach with chopped kale or Swiss chard, adding it a few minutes earlier so it softens.
- Use dried rosemary (about 1/3 tsp) if you don't have fresh.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water or broth because the pasta keeps soaking up liquid. Freezing is not recommended once the pasta is in, as it turns mushy.
Make ahead
Make the soup base through the 15-minute simmer, cool it and refrigerate for up to 3 days, then bring it back to a boil and cook the pasta and spinach just before serving. You can also dice the onion, carrot and celery a day ahead and keep them covered in the fridge.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Pasta e Fagioli in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: GlutenCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (647 g) | Per 100 g | |
|---|---|---|
| Calories | 361 kcal | 56 kcal |
| Protein | 16.4 g | 2.5 g |
| Carbohydrates | 66.1 g | 10.2 g |
| of which sugars | 9 g | 1.4 g |
| Fiber | 13.4 g | 2.1 g |
| Fat | 5.5 g | 0.9 g |
| of which saturated | 0.8 g | 0.1 g |
| Sodium | 728 mg | 113 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
