Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 (15 oz) cans, drained borlotti or cranberry beans; 1 cup ditalini or small shells; 1, finely diced yellow onion; 1, finely diced carrot; 1 stalk, finely diced celery; 3 cloves, minced garlic; 2 tbsp tomato paste; 5 cups vegetable stock; 1 sprig fresh rosemary; 3 tbsp extra-virgin olive oil; 1/2 cup, grated parmesan

The thrifty Italian standard — borlotti beans and small pasta in a rosemary-scented tomato broth, halfway between soup and stew.

vegetarian
nut-free
egg-free
high-protein
contains-dairy

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

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.