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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.