Pasta e Fagioli Recipe

Ingredients

• 3 tablespoon Olive Oil (extra virgin, for sautéing and drizzling)
• 2 tablespoon Unsalted Butter (optional, can substitute with more olive oil)
• 5 clove Garlic (peeled and crushed)
• 1 tablespoon All-Purpose Flour (for thickening the soup base)
• 3 can Canned Cannellini Beans (drained and rinsed; reserve 1/3 whole, puree 2/3)
• 1 can (28 oz) Canned Plum Tomatoes (whole peeled with juice)
• 2 sprig Fresh Rosemary (whole sprigs)
• 8 oz Ditalini Pasta (or any small pasta shape)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 slice Whole Wheat Bread (for garlic‑olive oil toast; any crusty bread works)
• 0.25 cup Parmesan Cheese (freshly grated)
• 4 cup Water (boiling, same temperature as soup base)

Instructions

1. Prepare Ingredients

   Peel and crush the garlic cloves. Drain and rinse the canned beans; set aside about one‑third of the beans whole and reserve the remaining two‑thirds for pureeing.

   Time: PT5M

2. Puree Beans

   Place the reserved two‑thirds of beans in a blender with about ¼ cup water and blend until smooth and creamy.

   Time: PT3M

3. Sauté Garlic and Flour

   Heat the olive oil (and butter, if using) in the large pot over medium heat. Add the crushed garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the garlic and stir for another minute to form a light roux.

   Time: PT4M

   Temperature: medium

4. Add Water and Tomatoes

   Pour the boiling water into the pot, followed by the canned plum tomatoes (crush them lightly with a spoon). Stir to combine and bring to a gentle boil.

   Time: PT2M

   Temperature: medium

5. Incorporate Bean Puree

   Stir the bean puree into the pot, add the rosemary sprigs, and return the mixture to a boil. Then lower to a simmer.

   Time: PT2M

   Temperature: medium

6. Simmer Soup

   Let the soup simmer uncovered for 20‑30 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

   Time: PT25M

   Temperature: low simmer

7. Add Pasta and Whole Beans

   Add the ditalini pasta and the reserved whole beans to the simmering soup. Cook for about 12 minutes, or until the pasta is al dente and the beans are heated through.

   Time: PT12M

   Temperature: medium

8. Season and Finish

   Remove the rosemary sprigs. Season the soup with salt and freshly ground black pepper to taste, then stir in the grated Parmesan cheese.

   Time: PT2M

9. Toast Bread

   Heat a grill pan over medium‑high heat. Place the bread slices on the pan and grill 1‑2 minutes per side until golden. While still warm, rub each slice with a cut garlic clove, brush with a drizzle of raw olive oil, and sprinkle lightly with salt.

   Time: PT5M

   Temperature: medium-high

10. Serve

    Ladle the soup into bowls, drizzle a little extra olive oil on top, and add a final sprinkle of Parmesan if desired. Serve each bowl with a slice of garlic‑olive oil toast on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

55g

Fat

10g

Fiber

8g