Pasta e Fagioli Recipe- Simple Recipe Ever


Pasta e Fagioli Recipe- Simple Recipe Ever:-In Italian, the dish known as Pasta e Fagioli, which is pronounced as “pasta eh fazh-oh-lee,” is a traditional dish that literally translates to “pasta and beans.” This substantial and comfortable soup is made with a tomato base that is rich in flavour, pasta that is tender, beans that are savoury, and herbs and spices rich in flavour.

Pasta e Fagioli Recipe- Simple Recipe Ever

 

When the weather is colder or whenever you have a craving for a dinner that is both warm and fulfilling, this recipe is ideal. This recipe guide will walk you through the process of making Pasta e Fagioli from scratch, as well as provide you with facts regarding its nutritional value.

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, undrained
  • 4 cups vegetable or chicken broth
  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 1 can (14 oz) red kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup small pasta (such as ditalini, small shells, or elbow macaroni)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

 

Also Read:-Peanut Butter Banana Muffins Recipe- Easiest Recipe Ever

 

Instructions:

  • Prepare the olive oil by heating it in a Dutch oven or a big pot over medium heat. Include diced carrots, diced celery, and chopped onions in the mixture. About five to seven minutes should be plenty for the vegetables to become tender.
  • After one minute of cooking, bring the garlic that has been minced into the saucepan to a fragrant state.

 

  • Pour in the diced tomatoes that have not been drained and either chicken or vegetarian broth. In order to mix, stir.
  • Put the cannellini beans and the red kidney beans into the pot once they have been drained and rinsed.

 

  • In addition to salt and pepper, the soup should be seasoned with dried oregano, dried basil, and dried thyme. In order to integrate the herbs and spices, give it a good stir.
  • It is recommended that you bring the soup to a simmer and allow it to cook for approximately ten to fifteen minutes so that the flavours may combine.

 

  • The pasta should be cooked separately in accordance with the instructions on the package until it reaches the al dente stage while the soup is boiling. Once the pasta has been cooked, drain it and set it aside.
  • Add the cooked pasta to the saucepan once the soup has reached a simmer and the vegetables have reached the desired tenderness. Stir the soup to blend the ingredients, and then continue to simmer it for another five minutes.

 

  • To adjust the seasoning, taste the soup and add additional salt and pepper as desired. If necessary, increase the seasoning.
  • Take the boiling kettle off the heat. Place the Pasta e Fagioli in bowls that are suitable for serving.

 

  • Depending on your preference, garnish each bowl with some chopped fresh parsley and a sprinkling of grated Parmesan cheese respectively.
  • When you want to make a dinner that is both comprehensive and fulfilling, serve the soup hot with crusty bread or a side salad.

 

Nutritional Information (per serving, serves 6):

  • Calories: 250 kcal
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 800mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 10g
  • Sugars: 6g
  • Protein: 10g

 

Pasta e Fagioli is a wholesome and nutritious soup packed with fiber, protein, vitamins, and minerals from the beans and vegetables. It’s a delicious way to enjoy a taste of Italy while nourishing your body with a hearty and filling dish. Buon appetito!

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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