Italian Pasta fagioli (pasta and beans) is a hearty and flavorful vegetarian pasta and bean soup. A perfect vegetarian dinner for cold nights.
pasta fagioli
This pasta fagioli, usually pronounced pasta fazule A wonderful and filling meal that will keep you warm and satisfied all winter long. The combination of beans, vegetables, and pasta has a perfect nutritional balance, and the tomato soup is packed with deliciousness. It’s very easy to customize and make your own, so feel free to add vegetables and seasonings to your liking. There is di pepe soup.
If you’re looking for a comforting and satisfying meal, you’ll love this soup.This classic Italian soup features simple, inexpensive ingredients like pasta, beans, and vegetables simmered in a flavorful tomato broth. It’s a great way to use up the staple food of . pasta fazule Here in the United States, it comes from the Neapolitan name of pasta e fazul.
The secret to why kids love this soup is…
When I was little, I didn’t eat beans unless my mom pureed them. It also thickens the soup, a method I still use to feed my fussy kids.
Is pasta fagioli healthy?
Pasta Fagioli is a nutritious and filling meal that can easily be incorporated into a healthy diet. Made with ingredients such as beans, vegetables, pasta, and soups that provide a good source of fiber, protein, and nutrients.
how to make pasta fagioli
To make pasta fagioli, heat the olive oil in a large pan and sauté the onions and garlic until tender. Add diced carrots and celery and simmer for another 5 minutes. Stir in diced canned tomatoes, broth, water, pureed or whole canned beans, basil and oregano, salt, and pepper. Simmer for 20 minutes, then add the pasta and simmer for 8-10 minutes until al dente. Serve warm with freshly grated Parmesan cheese and chopped basil or parsley.
Tips and variations
If you prefer whole beans, you can skip that step.If you want more beans, just add an extra can.
- gluten free: Go gluten-free with your favorite gluten-free pasta brands.
- Dairy Free: The cheese in this soup is optional, and this soup is naturally dairy-free.
- Vegan and Vegetarian: You can use vegetable broth to keep it vegan or vegetarian.
- Serving ideas: Serve with crusty Italian bread on the side and top with your favorite grated cheese.
- Let’s cheese! For an extra special treat, top with a slice of melted Alpine Lace Swiss or mozzarella cheese.
preservation and freezing
If you want to prepare a meal, make the soup without the pasta. Refrigerate up to 4 days. Freeze and reheat later for make-ahead meals. To freeze, let the soup cool before transferring to a freezer-safe container.It will freeze for up to 3 months. To reheat, microwave from frozen or thaw overnight in refrigerator.
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yield: Five serving
Serving size: 1 1/2 cup
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In a large heavy-bottomed pot or Dutch oven, sauté the onions and garlic in the olive oil over medium heat.
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Blend beans with 1 can of water in an electric blender until nearly smooth.
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Place the blended beans in a pan and add the tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt, and a can of pepper.
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Add 1 cup water and bring to a boil. Cover and simmer for 20 minutes, stirring occasionally.
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Add pasta and cook, uncovered, according to pasta instructions, until pasta is al dente.
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Take the soup into a bowl and top with grated cheese (additional) if desired.
Last step:
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Meal prep tip: Cook the pasta separately if you prefer to make it ahead. If you chill it with the pasta, the water will seep into it.
Serving: 1 1/2 cup, calorie: 262.5 kcal, carbohydrates: 46 g, protein: Ten g, obesity: Four g, saturated fat: 0.5 g, cholesterol: 46 mg, sodium: 623 mg, fiber: 5.5 g, sugar: 6 g
