Pasta e Fagioli

No matter how sweltering it gets outside, I will never be one to opt for cold dinners. A chilled side salad, maybe, but there’s something about a hot homemade meal after a long day that just can’t be beat.

Enter pasta e fagioli–all the heartiness of a pasta dish, comfort of soup, and flavors of summer. Aka BEST SOUP EVER.

And this is coming from a girl who almost never goes a night without some type of meat or seafood. The beans not only add satisfying protein, but they create an AMAZING rich texture when blended in the soup. And with only half pureed, you still get all the wonderful texture of the veggies. 

Plus yummy little macaronis and tender asparagus that cook right in! And don’t forget the CHEEEEEESE.

Pasta e Fagioli

2016-07-08 21:02:26

Serves 4

All the heartiness of a pasta dish, comfort of a bowl of soup, and flavors of Italy

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278 calories

41 g

8 g

6 g

18 g

2 g

500 g

1162 g

5 g

0 g

3 g

Nutrition Facts

Serving Size

500g

Servings

4

Amount Per Serving

Calories 278

Calories from Fat 48

% Daily Value *

Total Fat 6g

9%

Saturated Fat 2g

11%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 8mg

3%

Sodium 1162mg

48%

Total Carbohydrates 41g

14%

Dietary Fiber 7g

29%

Sugars 5g

Protein 18g

Vitamin A

42%

Vitamin C

23%

Calcium

26%

Iron

26%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1/2 Tbsp extra virgin olive oil
2. 1/2 cup chopped yellow onion
3. 1/3 cup chopped carrot
4. 1/3 cup chopped celery
5. 2 tsp minced garlic
6. 1/2 tsp dried fennel seed
7. 1 tsp dried basil
8. 1 tsp dried oregano
9. 1 tsp dried parsley
10. black pepper, to taste
11. 4 cups chicken broth*
12. 2 cups canned diced tomatoes
13. 1.5 cups canned white beans, rinsed and drained
14. 3.2 oz whole grain macaroni
15. 6 oz asparagus, roughly chopped
16. 1.5 oz freshly shredded parmesan**

Instructions

1. Heat EVOO in a large saucepan over medium heat. Add onion, carrot, and celery; sauté 3-4 minutes. Stir in garlic, fennel, dried herbs, and black pepper, and cook another minute.
2. Stir in broth, tomatoes, and beans. Bring to a boil, cover, and reduce heat to low. Simmer about 30 minutes.
3. Transfer half of soup to a blender or food processor and puree until smooth, then return to pot. (Or blend partially with an immersion blender.)
4. Bring soup to a boil and add pasta. Cover, reduce to medium-low, and cook about 8 minutes. Add chopped asparagus and cook 3 minutes longer, or until pasta and asparagus are tender.
5. Divide into bowls and top with shredded cheese.

Notes

1. *Vegetable broth for vegetarian
2. **Try subbing mozzarella, fontina, asiago, or an Italian blend.

By Margaret Ann Kreher

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calories

278

fat

6g

protein

18g

carbs

41g

more

MAK and Her Cheese https://www.makandhercheese.com/