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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!