🥣 Minestra di fagioli (pasta e fagioli)

Name: Minestra di fagioli (pasta e fagioli)
Total time: 45 min
Yield: 4
Cuisine: Italy
Ingredients: 2 × 400 g cans borlotti or cannellini beans, drained (or 250 g dried, soaked and cooked); 150 g small pasta such as ditalini; 200 g chopped tomatoes; 3 garlic cloves, sliced; 1 sprig rosemary; 3 tbsp olive oil; 1 litre water or vegetable stock; Salt, black pepper, chili flakes (optional)

Origin: Italy

332kcal

per serving · 350 g

95kcal

per 100 g

14 gProtein4 g / 100 g

7 gFat2 g / 100 g

52 gCarbs15 g / 100 g

Minestra di fagioli is a thick Italian bean soup cooked with small pasta, tomato, garlic and rosemary and finished with a drizzle of olive oil. Part of the beans is mashed to make the broth creamy, so the soup is dense, rustic and comforting. It is served hot in deep bowls as a filling first course or a simple supper.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: pasta

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

beanspastatomatogarlicrosemaryolive oil

Recipe

4 servings45 min

Ingredients

2 × 400 g cans borlotti or cannellini beans, drained (or 250 g dried, soaked and cooked)
150 g small pasta such as ditalini
200 g chopped tomatoes
3 garlic cloves, sliced
1 sprig rosemary
3 tbsp olive oil
1 litre water or vegetable stock
Salt, black pepper, chili flakes (optional)

Method

Warm 2 tbsp olive oil in a pot, add the garlic and rosemary and cook gently for 1–2 minutes.
Add the tomatoes and beans and cook for 5 minutes, then pour in the water or stock and simmer for 15 minutes.
Remove the rosemary, mash or blend about a third of the beans to thicken the soup.
Add the pasta and cook for 8–10 minutes, stirring, until tender; add more water if the soup gets too thick.
Season, rest for 5 minutes and serve with a drizzle of the remaining olive oil.

How to make it lighter

Use more beans and less pasta for a more filling bowl.
Measure the finishing olive oil: one teaspoon is plenty per bowl.
Add extra vegetables such as spinach or celery for volume.

History

Bean and pasta soups are part of Italy's cucina povera, the frugal home cooking of farming families, and versions exist in almost every region, from Veneto to Campania. The dish is better known abroad as pasta e fagioli. Today it remains a home and trattoria classic, especially in autumn and winter.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →