1/1 Photo of Pasta E Fagioli from Food and Wine
I like a bit of tomato in my pasta e Fagioli. I don't know if it's authentic or not, I just like it. This version has just a bit, along with orzo and prosciutto. Yum!
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Units: US | Metric
- 1419.54 ml low sodium chicken broth
- 118.29 ml orzo pasta
- 14.79 ml extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 carrot, thinly sliced
- 1 celery rib, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 rosemary sprig
- 2.46 ml crushed red pepper flakes
- 14.79 ml tomato paste
- 2 (1077.28 g) can cannellini beans, drained
- fresh ground black pepper
- 113.39 g fresh goat cheese, crumbled
- 1In a large saucepan, bring broth to a boil with the prosciutto.
- 2Add the orzo, cover partially and cook until the orzo is al dente, about 6 minutes.
- 3Strain the broth into a heatproof bowl.
- 4Pick out the prosciutto and dice it.
- 5Reserve the orzo separately.
- 6Wipe out the saucepan and heat the olive oil int it.
- 7Add the onion, carrot, celery, garlic, rosemary, crushed red pepper, and diced porsciutto and cook over medium high heat, stirring occasionally, until the veggies are lightly browned, about 6 minutes.
- 8Add the tomato paste and the strained broth, cover partially, and simmer until the prosciutto and veggies are tender, about 8 minutes.
- 9Discard the rosemary sprig.
- 10Add half of the beans to the soup.
- 11Puree the soup in a blender and return to the saucepan.
- 12Add the remaining beans and the reserved orzo and cook until heated through.
- 13Season the soup with salt and pepper.
- 14Stir in the goat cheese and serve.
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Nutritional Facts for Pasta E Fagioli from Food and Wine
Serving Size: 1 (493 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 444.4
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 4.8 g
- Cholesterol 14.9 mg
- Sodium 214.3 mg
- Total Carbohydrate 62.4 g
- Dietary Fiber 12.5 g
- Sugars 3.4 g
- Protein 28.6 g
The following items or measurements are not included: