Pasta e Fagioli

Ingredients

• 200 g Dried Cannellini Beans (soaked overnight, then drained and rinsed)
• 3 tbsp Extra Virgin Olive Oil (good quality for sautéing)
• 1 medium Onion (peeled and diced)
• 1 medium Carrot (peeled and diced)
• 2 stalks Celery Stalks (chopped)
• 400 g Canned Tomatoes (peeled, halved or quartered)
• 100 g Fresh Spinach (roughly chopped)
• 2 slices Stale Bread (cut into very small cubes; toasted if desired)
• 1 small piece Parmigiano Reggiano Rind (adds depth to the broth; can be saved from previous meals)
• 50 g Parmigiano Reggiano (freshly grated for finishing)
• 200 g Ditalini Pasta (small tube pasta; any short pasta works)
• 1 liter Vegetable Stock (preferably low‑salt; homemade or store‑bought)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Sofrito

   Heat the olive oil in a sauté pan over medium heat. Add the diced onion, carrot, and celery and cook, stirring frequently, until the vegetables are softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Add the Beans

   Stir in the soaked (or canned) cannellini beans together with a splash of their cooking liquid to keep the broth flavorful.

   Time: PT2M

   Temperature: medium heat

3. Introduce the Stock

   Pour in the vegetable stock, bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 10 minutes so the flavors meld.

   Time: PT10M

   Temperature: simmer

4. Add Tomatoes and Greens

   Add the halved tomatoes and the chopped spinach. Cook for another 5 minutes until the tomatoes soften and the spinach wilts.

   Time: PT5M

   Temperature: medium heat

5. Cook the Pasta

   Stir in the ditalini pasta and cook according to the package instructions (usually 8–10 minutes) until al dente. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: medium‑high heat

6. Infuse with Parmigiano Rind

   Drop the small Parmigiano Reggiano rind into the pot and let it simmer for 2 minutes, allowing the cheese to melt into the broth.

   Time: PT2M

   Temperature: low simmer

7. Rest the Soup

   Turn off the heat, remove the cheese rind, and let the soup stand for 5 minutes. This rest lets the flavors integrate fully.

   Time: PT5M

8. Finish and Serve

   Stir in the grated Parmigiano Reggiano and the tiny toasted bread cubes. Adjust seasoning with salt and pepper, then ladle into bowls and enjoy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g