Pasta e Fagioli
The thrifty Italian standard — borlotti beans and small pasta in a rosemary-scented tomato broth, halfway between soup and stew.
Ingredients
- borlotti or cranberry beans2 (15 oz) cans, drained
- ditalini or small shells1 cup
- yellow onion1, finely diced
- carrot1, finely diced
- celery1 stalk, finely diced
- garlic3 cloves, minced
- tomato paste2 tbsp
- vegetable stock5 cups
- fresh rosemary1 sprig
- extra-virgin olive oil3 tbsp
- parmesan1/2 cup, grated
Steps
Sweat vegetables and aromatics.
Sweat onion, carrot, and celery in olive oil over medium heat until softened, 8 minutes. Stir in garlic and rosemary for 1 minute.
Cook tomato paste until brick-red.
Add the tomato paste and cook until brick-red, 2 minutes.
Simmer stock and beans, then mash.
Pour in stock and beans. Simmer 15 minutes, then mash about half the beans with the back of a spoon.
Add pasta and simmer until al dente.
Add the pasta and simmer until al dente, 10 minutes. The soup should be thick — loosen with hot water if needed.
Season and serve with toppings.
Season with salt and pepper. Serve with parmesan and a generous drizzle of olive oil.
Nutrition, per serving. 280 calories. Protein 13.5 grams, 19 percent. Carbs 38 grams, 52 percent. Fat 9.5 grams, 29 percent. Fiber 8 grams, sugar 5 grams, saturated fat 2.5 grams, sodium 650 milligrams. Estimated from ingredients.
