Pasta and Bean Soup - Pasta e Fagioli
Pasta and Bean Soup (Pasta e Fagioli) is an Italian classic. It's a one pot meal that you can make ahead, and perfect for cold and rainy days when you're hankering for comfort food!
Servings 8
Calories 9kcal
Equipment
- pressure cooker
- instant pot
Ingredients
- Borlotti or Cannellini white beans, dried, 1 kilogram (35 ounces)
- Pasta short tubular pasta (about ½ inch in length), 300 grams (10.6 ounces)
- Olive oil ⅓ cup
- Celery stalk finely chopped, ¼ cup
- Green onion white part only, finely chopped, ¼ cup
- Medium onion finely chopped, ½ cup
- 1 small carrot finely chopped
- 1 garlic clove minced
- 2 to 3 small fresh tomatoes peeled, seeded, and chopped
- Peperoncino 1 small, crumbled
- Salt 2 teaspoons
Instructions
- Soak beans overnight in cold water.
- Place tomatoes in boiling water for 20 to 30 seconds until skin starts to loosen.
- Remove with slotted spoon and run under cold water.
- Then remove tomato peel.
- Cook beans in tepid water for 5 minutes.
- Discard cooking water.
- Add fresh tepid water and simmer 30 to 45 minutes, stirring occasionally.
- Prepare soffritto: gently simmer celery, onion, carrot, and garlic in olive oil until tender and onion is translucent.
- When tender, add tomato and peperoncino and cook several minutes.
- Add three ladles of beans to soffritto with some cooking liquid.
- Simmer gently for about 4 minutes.
- Add 2 teaspoons salt, 2 to 3 more ladles of beans, and 2 to 3 ladles of bean cooking water.
- Simmer 4 more minutes.
- Set aside a ladleful of beans and small amount of liquid.
- Add pasta to bean mixture and cook until al dente.
- Add salt to taste.
- Purée ladleful of beans set aside and stir into soup.
- Consistency should be thick and creamy.
Nutrition
Serving: 150g | Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1530IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg