Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup)

Recipe by blucoat
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium onion, cut into 8 pieces
  • 2
    medium carrots, cut into 2-inch pieces
  • 1
    stalk celery, trimmed and cut into 1-inch pieces
  • 14
    lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb)
  • 1
    large garlic clove, peeled
  • 2
    cups canned chopped tomatoes, with their juices
  • 2
    teaspoons olive oil
  • 4
    cups chicken stock or 4 cups vegetable stock
  • 1
    cup cooked white beans (drained and rinsed) or 1 cup canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed)
  • 12
    cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti
  • 2
    tablespoons chopped fresh basil leaves
  • 2
    tablespoons chopped fresh parsley leaves
  • 2
    tablespoons freshly grated parmigiano-reggiano cheese (optional)
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DIRECTIONS

  • Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
  • Heat oil in a heavy 4-quart saucepan over medium-high heat.
  • Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
  • Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
  • Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
  • Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.
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