Soup Pasta E Fagioli Recipe

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Soup      Pasta E Fagioli
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Ingredients:

Directions:

  1. Fry the ingredients for the soffritto until soft and about halved in volume. This process deepens the flavour of the soffritto (aka mirepoix) through a Maillard reaction, which causes sugars in the veggies to react with amino acids to form new flavour compounds.
  2. Add the vermouth to the soffritto and cook until there is no liquid left. Add the chicken stock, chopped tomatoes, beans, Parmesan rind, basil, bay leaf and thyme. Allow this to simmer uncovered until the beans are tender (about 1 1/2 hours). If the soup start getting too thick, add a bit of water and continue cooking with a lid.
  3. When the beans are tender, taste for salt and add more if needed. Add the pasta and cook until tender, you may need to add a bit more water if the pasta absorbs too much. Serve with bread and a generous dusting of freshly grated Parmigiano-Reggiano.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207.27 Kcal (868 kJ)
Calories from fat 20.36 Kcal
% Daily Value*
Total Fat 2.26g 3%
Cholesterol 4.8mg 2%
Sodium 274.01mg 11%
Potassium 582.96mg 12%
Total Carbs 36.13g 12%
Sugars 8.39g 34%
Dietary Fiber 6.68g 27%
Protein 10g 20%
Vitamin C 14.3mg 24%
Vitamin A 0.2mg 7%
Iron 0.3mg 2%
Calcium 46.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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