Pasta e Fagioli / Pasta and Beans

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 20 minutes

Składniki

2.5-3 cups cooked cannellini beans

2 tablespoons olive oil

1 clove garlic (minced)

½-1 medium onion chopped

1 medium celery stalk chopped

2 medium carrots chopped

4 cups vegetable broth**

¾ teaspoon oregano

¾ teaspoon basil

½ teaspoon salt

1-2 pinches hot pepper flakes (optional)

¾ cup tomato puree (passata) or 3 tbsp tomato paste

2 cups water (if cooking pasta in soup)

1¼ cup dried pasta (small ditaloni, quadrucci etc)

Wskazówki

In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until soft.

Then add the vegetable broth, spices, puree and beans. Bring to a simmer.

You can blend 1/3-1/2 of the soup if desired, or leave as is.

If cooking pasta in soup

Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente.

If cooking pasta separately

Cook pasta in separate pot according to package directions. Drain and add to bowls before serving.

If you find it the soup too thick, then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!

Wartości Odżywcze

• Kalorie: 210 kcal
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 1 g
• Sód: 540 mg
• Węglowodany Całkowite: 34 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 4 g
• Białko: 7 g