Pasta e fagioli
45 min394 kcal each
Thick borlotti bean and pasta soup with rosemary, half of it blended until creamy. A whole meal in a bowl.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Borlotti beans, canned, drained480 g
- Small pasta shapes, dry160 g
- Onion1 piece
- Carrot1 piece
- Celery1 stalk
- Garlic2 clove
- Tomato paste1 tbsp
- Olive oil3 tbsp
- Parmesan, finely grated30 g
- Fresh rosemary1 sprig
- Water1.20 l
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 10 min · cook 35 min- Chop the onion, carrot and celery finely and soften them in the oil for 8 minutes.
- Stir in the garlic, rosemary and tomato paste for 1 minute.
- Add the beans and water and simmer for 15 minutes. Take out the rosemary.
- Blend a third of the soup until smooth and stir it back in.
- Add the pasta and cook, stirring often, for 10–12 minutes, until al dente and the soup is thick.
- Rest for 5 minutes and serve with Parmigiano, pepper and a little oil. It thickens in the fridge: loosen it with water. Keeps 3 days.
Nutrition
per servingCal
394
Protein
15g
Carbs
55g
Fat
13g
Of 3.8g of sugar per serving, 0g is added sugar.
Of 13g of fat per serving, 2.8g is saturated.
