Italian · Dinner
Hearty Italian Bean and Pasta Soup
Pasta e Fagioli
Around 28% fewer calories and significantly lower fat, oil reduced throughout and extra cannellini beans added to boost protein with no compromise on the authentic rosemary, pancetta-free depth, and thick hearty consistency of the classic Italian soup.
$
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
360Calories
16gProtein
6gFat
58gCarbs
5gSugar
12gFiber
420mgSodium
0mgChol
Goes well with
Chianti Classico DOCGChianti Classico DOCG — A medium-bodied...
local
San Pellegrino Sparkling WaterSan Pellegrino Sparkling Water — A crisp...
international
Instructions
1
Prep
Drain and rinse 1 × 400g can of cannellini beans. Finely dice 1 large onion, 1.5 carrots, and 1.5 celery stalks. Mince 2 garlic cloves. Measure out 100g ditalini pasta, 200g canned chopped tomatoes, 600ml vegetable stock, 1 rosemary sprig, 1 bay leaf, and dried oregano.
2
Saute
Heat 1.5 tsp olive oil in a medium heavy pot over medium heat. Add onion, carrot, and celery; cook 6–7 minutes until softened and translucent. Stir in garlic and cook 1 minute until fragrant.
3
Build 1
Add canned tomatoes, rosemary sprig, bay leaf, and oregano; stir well and cook 5 minutes until combined and slightly thickened. Pour in stock and half the cannellini beans, stirring gently.
4
Simmer
Bring to a simmer over medium heat and cook 15–18 minutes uncovered. Remove rosemary sprig and bay leaf. Using a hand blender, partially blend the soup until about one-third is blended, leaving a thick creamy base with texture.
5
Build 2
Add remaining cannellini beans and 100g ditalini pasta, stirring to combine. Simmer 9–11 minutes until pasta is al dente and soup has thickened. Taste and adjust salt and pepper.
6
Plate
Ladle soup into bowls and finish each serving with a small pinch of fresh flat-leaf parsley and a drizzle of extra virgin olive oil.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz / 1 can) cannellini beans
- 100g (3.5 oz) ditalini pasta
- 1.5 tsp olive oil
- 1 large onion
- 1.5 carrots
- 1.5 celery stalks
- 2 garlic cloves
- 200g (7.1 oz / 0.5 can) canned chopped tomatoes
- 600ml (2.5 cup) vegetable stock
- 1 sprig fresh rosemary
- 1 bay leaf
- 0.5 tsp dried oregano
- salt and pepper
- 15g (small pinch) fresh flat-leaf parsley
- extra virgin olive oil