Italian Bean Soup - Pasta e fagioli
TM6 TM5

Italian Bean Soup - Pasta e fagioli

4.5 (129 ratings)

Ingredients

  • 120 g onions, quartered
  • 1 garlic clove
  • 50 g bacon lardons, smoked, diced
  • 40 g extra virgin olive oil, plus extra for serving
  • 1 sprig fresh rosemary, leaves only
    or 1 - 2 sprigs fresh thyme, leaves only
  • 60 g carrots, cut in pieces
  • 60 g celery, cut in pieces
  • 230 g tinned borlotti beans, rinsed and drained
    or dried borlotti beans, cooked weight (see tip)
  • 150 g tinned chopped tomatoes
    or ripe tomatoes, peeled and diced
  • 1000 g water
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 150 g dried ditalini pasta
  • 2 tsp fine sea salt, or to taste
  • 2 pinches ground black pepper, or to taste
  • grated Parmesan cheese, for serving

Nutrition
per 1 portion
Calories
1309 kJ / 314 kcal
Protein
10.7 g
Carbohydrates
26.2 g
Fat
17 g

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all