Pasta E Fagioli
Cozy up with this comforting Pasta e Fagioli, a classic Italian dish that's bursting with flavor. This hearty soup combines pasta, beans, and veggies for a satisfying meal that'll make your taste buds sing!
Community Member
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 2 servings
- 2 cloves garlic
- 1 sprig rosemary
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 carrot, finely diced
- 5 tablespoons tomato sauce
- 1 can beans, cooked
- 2 cups vegetable stock (500 mL), enough for the pasta to be slightly submerged
- 1 cup short pasta (200 g)
Nutrition Info
- Calories 554
- Fat 3g
- Carbs 118g
- Fiber 16g
- Sugar 8g
- Protein 30g
Estimated values based on one serving size.
Preparation
- Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
- Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it’s submerged. Add more if it absorbs too much. Cook for 10–12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
- Serve.
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