Italian Bean Soup - Pasta e fagioli
TM6 TM5

Italian Bean Soup - Pasta e fagioli

4.5 (117 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

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