Our Lidia Bastianich's Pasta Fagioli Recipe
Our Lidia Bastianich's pasta Fagioli recipe will make you feel like a true chef. Try it today!
Equipment
- Measuring spoons and cups
- Stovetop
- Large pot with cover
- Spatula
Ingredients
- 3 tbsp. extra-virgin olive oil
- ¾ cup onion finely chopped
- ½ cup carrot finely chopped
- 1 tbsp. tomato paste
- 1 can canned crushed tomatoes 15 oz., chopped
- 6 cups vegetable stock
- 2 tsp. garlic powder
- 1 ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 cup dry cannellini beans soaked overnight and drained
- ½ lb. dry ditalini pasta
- 2 tbsp. fresh parsley finely chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- After the oil is hot enough, add the onion and carrot and sauté until the vegetables become tender, around 10 minutes.
- Add the tomato paste, and cook for 2-3 minutes.
- Add the crushed tomatoes, pour in the stock, then season with garlic powder, salt, and black pepper.
- Once boiling, set the heat to low, cover, and allow it to simmer for approximately 35-45 minutes.
- Add the cannellini beans and continue cooking for another 25-30 minutes.
- Add pasta and be sure to only cook it until it reaches al dente state.
- Sprinkle it with finely chopped parsley before serving.
Video
Notes
- Use-good quality ingredients — To enhance the soup's flavor, choose high-quality ingredients for your pasta Fagioli.
- Add more veggies — Incorporate more veggies, such as zucchini or celery, to boost the fiber and vitamin content of the dish.
Nutrition
Nutrition Facts
Our Lidia Bastianich's Pasta Fagioli Recipe
Amount per Serving
Calories
212
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
1204
mg
52
%
Potassium
317
mg
9
%
Carbohydrates
34
g
11
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin A
2163
IU
43
%
Vitamin C
12
mg
15
%
Calcium
51
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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