Photo: Eaters Collective
Pasta e Fagioli Recipe
13 ingredients
4 servings
openrecipes
Pasta e fagioli is a traditional southern Italian soup recipe: a hearty meal of pancetta, beans, and pasta.
Estimated Nutrition (whole recipe, rough)
528
Calories
18g
Protein
25g
Fat
60g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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 tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)
- 2 cups
- small white beans such as cannellini
- 2 tablespoons water
- 3 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 medium garlic cloves, minced
- 10 small fresh sage leaves, finely chopped
- Leaves from 2 fresh rosemary sprigs, finely chopped
- 3 tablespoons tomato paste
- 4 cups reserved bean-cooking liquid
- 2 ounces Parmigiano-Reggiano cheese, grated
- Olive oil, for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes