🇮🇹Pasta e Fagioli

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 cup Soffritto (onion, carrot, celery) (finely diced; about 1 small onion, 1 carrot, 1 celery stalk)
• 2 15‑oz cans Canned White Beans (Cannellini or Great Northern) (drained and rinsed)
• 200 grams Short‑Shape Pasta (ditalini, tubetti, or small shells) (about 7 oz; uncooked)
• 4 cups Water (room temperature)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 2 pieces Bay Leaves (whole, remove before serving)

Instructions

1. Prepare All Ingredients

   Dice the onion, carrot, and celery for the soffritto. Mince the garlic. Drain and rinse the canned beans. Measure out the pasta, water, and seasonings.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in a large pot over medium heat. Add the minced garlic and the soffritto. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.

   Time: PT5M

3. Build the Soup Base

   Add the drained beans, water, bay leaves, salt, and pepper to the pot. Bring the mixture to a gentle simmer.

   Time: PT5M

4. Mash Part of the Beans

   Using the back of a spoon (or a potato masher), gently crush about half of the beans directly in the pot until the soup becomes creamy but still has some whole beans for texture.

   Time: PT2M

5. Cook the Pasta

   Stir in the uncooked pasta. Add an extra splash of water if the pot looks dry. Reduce the heat to low and simmer, stirring occasionally, until the pasta is al dente, about 10 minutes.

   Time: PT10M

6. Finish and Serve

   Remove the bay leaves, taste and adjust seasoning if needed. Ladle the creamy pasta e fagioli into bowls and enjoy immediately. The soup tastes even better after it rests for a few minutes.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

60 g

Fat

8 g

Fiber

10 g