Pasta E Fagioli Recipe
Recipe By Serious Eats
There's a version of pasta e fagioli for just about every region, province and household in italy, from brothy ones packed with vegetables to creamy ones made only with beans and pasta. This one belongs to that latter group, and the secret to its greatness is all in the beans themselves.
4.6
23 Rating -
Rate
Vegdiet
2hr total
2hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pasta E Fagioli Recipe
- 1/4 pound Dried beans, such as kidney beans, cannellini beans, or chickpeas, soaked overnight in salted water
- As required Kosher salt
- 1.50 Cloves Garlic
- 1/4 Medium onion, peeled and halved
- 1/2 Medium carrots, peeled and halved
- 1/2 Stalks celery, halved
- 1/2 sprig Large fresh sage or rosemary
- 0.13 pound Small pasta, such as ditalini, small shells, or orzo
- As required Extra virgin olive oil, for drizzling
Nutrition
value
value
499
calories per serving
3 g Fat31 g Protein104 g Carbs28 g FiberOther
Current Totals
- Fat3g
- Protein31g
- Carbs104g
- Fiber28g
MacroNutrients
- Carbs104g
- Protein31g
- Fiber28g
Fats
- Fat3g
Vitamins & Minerals
- Calcium238mg
- Iron10mg
- Vitamin A1576mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9421mcg
- Vitamin B120mcg
- Vitamin C19mg
- Vitamin E< 1mg
- Copper1mcg
- Magnesium268mg
- Manganese4mg
- Phosphorus594mg
- Selenium26mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats