Pasta and Bean Soup (Pasta e Fagioli)

A warming, hearty Italian soup featuring mixed vegetables, pasta, and beans topped with a parmesan and tomato mixture.

Vegetarian Healthy Dinner Italian Pasta Beans

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

49.7g

per serving

198.6 g total

Fat

28.9g

per serving

115.4 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

Freshly grated

GrainsCereals

Pasta

Dried penne

LegumesPulses

400

Beans

Canned, drained, and rinsed

Liquids

Vegetable Stock

Preferably home-made

NutsSeeds

clove

Garlic

Peeled and chopped

0.5

tsp

Chili Flakes

Dried

pinch

Mixed Herb

Dried

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

piece

Bay Leaf

Fresh

OilsFats

Extra Virgin Olive Oil

Plus extra for serving

Vegetables

piece

Onion

Peeled and chopped

600

Mixed Vegetables

Chopped into 1cm cubes; excluding peas

piece

Tomato

Very ripe, finely chopped

Method

Mix parmesan, chopped tomatoes, and 30ml of olive oil in a bowl.

Add stock, pasta, beans, and bay leaves, then simmer for 25 minutes until tender.

Cover the pan and cook over medium heat for 15 minutes until vegetables are golden-brown.

Add mixed vegetables and herbs to the pan, season with salt and pepper, and fry for 3 minutes.

Heat 60ml of oil in a heavy-based pan and fry onion, garlic, and chilli flakes for 3 minutes.

Serve soup in bowls topped with the tomato mixture, black pepper, and a drizzle of oil.