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Pasta E Fagioli (Macaroni & Beans)

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Submitted by kaila

Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Pasta e fagioli, literally pasta and beans, is the dish that fed generations of Italian families on next to nothing. This particular take leans even leaner. Instead of sautéing the aromatics in olive oil, the onions, garlic, and dried herbs cook down in balsamic vinegar. The acid breaks down the alliums faster than fat does, and the residual sweetness of the vinegar adds a layer of complexity you don’t get with plain oil.

The broth builds slowly. Water, vegetable bouillon, navy beans, canned tomatoes, and parsley simmer together while the onions soften, then everything joins in one pot for a half-hour cook. The cooked macaroni goes in last so it absorbs flavor without turning to mush. A scattering of finely grated parmesan at the table is the final lift.

Serve with crusty bread for soaking up the broth, the way it’s done from Naples to Tuscany.

Pro Tips

  • Use small pasta like ditalini, elbows, or shells. Long pasta is awkward in this soup.
  • Reserve some bean cooking liquid (or canned bean liquid) and stir it in for extra body and a creamier broth.
  • Mash a quarter cup of the beans with a fork before adding to thicken the broth naturally.
  • Add the pasta only when you’re ready to serve. It will keep absorbing liquid and turn gummy if it sits.

Variations

  • Swap navy beans for cannellini or borlotti for a more traditional regional spin.
  • Drizzle a little good olive oil and chili flakes on top at serving for richness and heat.
  • Add a parmesan rind to the pot during the simmer for deep umami without extra fat.

Ingredients

1 1
LARGE LARGE ONION
2 2
CLOVES CLOVES GARLIC
to taste
1 15
TABLESPOON ML BASIL
1 15
TABLESPOON ML OREGANO
1
X BALSAMIC VINEGAR
to taste *
5 1.2
CUPS L WATER
or more
2 2
LARGE LARGE VEGETABLE STOCK CUBE *
2 473
CUPS ML NAVY BEANS
cooked, or other beans
15 433.5
OUNCES ML/G TOMATOES
canned, drained and diced
1
X PARSLEY LEAVES
fresh, chopped, to taste *
1 ½ 355
CUPS ML PASTA
cooked *

Directions

Finely chop the onions and garlic.

Sauté them along with the basil and oregano in the vinegar until very soft.

Meanwhile, in a large pot put the water, buollion, beans, tomatoes, and parsley and heat up.

When the onions and garlic are done, add them to the rest of the soup.

Let this simmer for about 30 to 45 minutes.

Then add the macaroni and let this mixture simmer for another 10 to 15 minutes.

Serve with a sprinkle of good quality grated parmesan on top if desired.

* not incl. in nutrient facts Arrow up button

Comments


la cuoca

Basil? VINEGAR? Never heard before! Try rosemary instead... and please, no parmesan on legumes, except for peas

 

 

Nutrition Facts

Serving Size 554g (19.5 oz)
Amount per Serving
Calories 266 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 607mg 25%
Total Carbohydrate 17g 17%
Dietary Fiber 9g 38%
Sugars g
Protein 28g
Vitamin A 16% Vitamin C 27%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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