Pasta e Fagioli
Here, beans and pasta are combined in a classic soup of southern Italy. Borlotti beans, which are ivory-beige with maroon speckles, are also known as cranberry beans. If you can find fresh borlotti shell beans, which are in season in late summer and early autumn, you can substitute 2 cups of them for the dried beans. Cook them in boiling water until tender, about 30 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried borlotti beans
- 8 cups cold water
- 2 garlic cloves
- 3 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, thinly sliced
- 1 large tomato, peeled, seeded and finely chopped
- 8 cups beef or chicken broth
- 2 cups ditalini, tubettini or other small hollow pasta
- Sea salt and freshly ground pepper, to taste