🥣 Pasta e fagioli
Pasta e fagioli is a rustic Italian soup of small pasta and beans simmered with tomato, garlic, olive oil and herbs. Some of the beans are mashed into the broth, making it thick enough to hold a spoon upright in some regions. It is served hot or warm, with extra olive oil and pepper.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g small pasta
- 500 g cooked borlotti or cannellini beans
- 200 g chopped tomatoes
- 2 garlic cloves
- 1 carrot and 1 small onion, diced
- 2 tbsp olive oil
- Rosemary, bay leaf, salt, 1 litre water
Method
- Sauté the carrot, onion and garlic in the oil for 5 minutes.
- Add the tomatoes, beans, herbs and water and simmer 20 minutes; mash part of the beans.
- Add the pasta and cook in the soup until tender, adding water if needed.
- Rest 5 minutes, remove the bay leaf and serve.
How to make it lighter
- Keep the oil to 1 tbsp in the pot: 1 tbsp olive oil ≈ 120 kcal.
- Add more vegetables to the base to stretch each bowl.
- Use more beans and less pasta for a more filling soup.
History
Pasta and beans is one of Italy's classic cucina povera dishes, made in nearly every region with local beans, from borlotti in the Veneto to cannellini in Tuscany. Beans arrived in Europe from the Americas in the 16th century and soon became a cheap staple, which is how the dish spread.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pasta e fagioli and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar 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 →