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traditional italian pasta fagioli recipe

Traditional Italian Pasta Fagioli Recipe

Discover the comforting flavors of a traditional Italian pasta fagioli recipe. Hearty, simple, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups canned cannellini or borlotti beans
  • 1 cup small pasta shapes (such as ditalini or elbow macaroni)
  • 1 can (14 oz) diced tomatoes
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary (or other herbs like thyme or basil)
  • to taste Salt and pepper
  • optional cooked Italian sausage or pancetta for extra flavor

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onions, carrots, and celery; sauté until soft.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Add diced tomatoes, beans, and herbs, then season with salt and pepper.
  5. Pour in enough broth or water to cover the mixture and bring to a simmer.
  6. Meanwhile, cook the pasta separately until al dente; drain.
  7. Mash a quarter of the beans for a creamy texture if desired.
  8. Stir in the cooked pasta, adjusting liquid as necessary for desired consistency.
  9. Taste and adjust seasonings before serving.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

For added richness, consider adding cooked sausage or pancetta. Adjust herbs and spices according to your taste preference. This dish is versatile; you can easily make it vegetarian or gluten-free by using alternative pasta. Leftover pasta fagioli can be stored in the fridge for up to three days or frozen without the pasta for longer storage. Reheat gently and cook fresh pasta when ready to serve. Pair with crusty bread or a fresh salad for a complete meal.
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