Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup) Recipe

Name: Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, cut into 8 pieces; 2 medium carrots, cut into 2-inch pieces; 1 stalk celery, trimmed and cut into 1-inch pieces; 1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb); 1 large garlic clove, peeled; 2 cups canned chopped tomatoes, with their juices; 2 teaspoons olive oil; 4 cups chicken stock or 4 cups vegetable stock; 1 cup cooked white beans (drained and rinsed) or 1 cup canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed); 1/2 cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons freshly grated parmigiano-reggiano cheese (optional)

Servings: persons

1 medium onion, cut into 8 pieces
2 medium carrots, cut into 2-inch pieces
1 stalk celery, trimmed and cut into 1-inch pieces
1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb)
1 large garlic clove, peeled
2 cups canned chopped tomatoes, with their juices
2 teaspoons olive oil
4 cups chicken stock or 4 cups vegetable stock
1 cup cooked white beans (drained and rinsed) or 1 cup canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed)
1/2 cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated parmigiano-reggiano cheese (optional)

1
Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
2
Heat oil in a heavy 4-quart saucepan over medium-high heat.
3
Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
4
Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
5
Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
6
Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium onion, cut into 8 pieces, 2 medium carrots, cut into 2-inch pieces, 1 stalk celery, trimmed and cut into 1-inch pieces, 1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb), and more.

Yes, Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup)

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