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Pasta e Fagioli
One of those dishes that is so full of flavour yet so easy to cook.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Cheese, Macaroni, Parmesan, Pasta, Pasta e Fagioli, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
6
people
Calories:
347
kcal
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Ingredients
Metric
Imperial
2
cups
macaroni
1/4
cup
olive oil
1
medium
onion
chopped
2
large
carrots
sliced
2
ribs
celery
thinly sliced
3
cloves
garlic
finely chopped
8
oz
green beans
trim/slice
1
cup
lima beans
18
oz
white kidney beans
rinse/drain
4
tbsp
parsley
chopped
salt
to taste
Parmesan
grated
ground pepper
to taste
Instructions
Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl.
2 cups macaroni
Reserve 3 cups (750 ml) of the cooking liquid.
Heat the oil in a large pot over moderate heat and sauté the onion, carrot, and celery for 5 minutes, until tender but not brown.
1/4 cup olive oil,
1 medium onion,
2 large carrots,
2 ribs celery
Add the garlic and sauté an additional 2 minutes.
3 cloves garlic
Add the reserved pasta cooking water, green beans, and lima beans.
8 oz green beans,
1 cup lima beans
Simmer covered over low heat for 15 minutes.
Add the reserved pasta, kidney beans, parsley, salt, and pepper.
18 oz white kidney beans,
4 tbsp parsley,
salt,
ground pepper
Cover and cook an additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough liquid to make the soup very thick.
Garnish with Parmesan cheese.
Parmesan
Nutrition
Calories:
347
kcal
|
Carbohydrates:
48
g
|
Protein:
14
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
296
mg
|
Potassium:
359
mg
|
Fiber:
9
g
|
Sugar:
2
g