Pasta e Fagioli

The recipe Pastan e Fagioli could satisfy your Mediterranean craving in approximately 30 minutes. For $1.22 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 274 calories, 13g of protein, and 10g of fat. This recipe serves 8. This recipe from Neighbor Food Blog requires cooked pasta shells, carrots, celery, and water. A couple people made this recipe, and 17 would say it hit the spot. It works well as a main course. It is a good option if you're following a dairy free diet. With a spoonacular score of 90%, this dish is outstanding. Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage), 30-Minute Pastan and Kidney Bean Soup (Pastan e Fagioli), and Pastan E Fagioli (Pastan and Beans) by Sarah Olsen are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 can diced tomatoes

2 carrots, chopped

2 ribs celery, chopped

4 cups chicken broth

2 cups medium pasta shells, cooked until al dente

1 Tablespoon fresh basil, chopped

2 garlic cloves, chopped

1 small can green chilies

½ lb. Italian sausage

1 15 oz. can pinto or white beans (rinsed and drained)

2 cups fresh spinach, chopped

1 cup water

1 medium yellow onion, diced

Equipment:

pot

bowl

ladle

Cooking instruction summary:

In a large pot, cook sausage, onion, carrots, and celery over medium heat until sausage is browned. Add garlic and saute until fragrant, about 1 minute. Add broth and water and cook over medium heat until carrots are tender, about 5-7 additional minutes.Meanwhile, cook pasta shells according to package directions, drain, and set aside.Once carrots are tender, stir tomatoes, chilies, and beans into soup mixture. Heat through. Stir in spinach and allow to wilt. Season with salt and pepper to taste.If you’re planning to eat the soup right away, you can go ahead and stir the cooked pasta in here. However, if you plan to have leftovers, keep the pasta separate and follow the directions below (this keeps the pasta from becoming soggy).To serve, spoon about a half cup cooked pasta shells into bowls then ladle soup mixture over top. Sprinkle with chopped basil and fresh Parmesan, if desired.

 

Step by step:


1. In a large pot, cook sausage, onion, carrots, and celery over medium heat until sausage is browned.

2. Add garlic and saute until fragrant, about 1 minute.

3. Add broth and water and cook over medium heat until carrots are tender, about 5-7 additional minutes.Meanwhile, cook pasta shells according to package directions, drain, and set aside.Once carrots are tender, stir tomatoes, chilies, and beans into soup mixture.

4. Heat through. Stir in spinach and allow to wilt. Season with salt and pepper to taste.If you’re planning to eat the soup right away, you can go ahead and stir the cooked pasta in here. However, if you plan to have leftovers, keep the pasta separate and follow the directions below (this keeps the pasta from becoming soggy).To serve, spoon about a half cup cooked pasta shells into bowls then ladle soup mixture over top. Sprinkle with chopped basil and fresh Parmesan, if desired.


Nutrition Information:

Quickview
274k Calories
12g Protein
10g Total Fat
34g Carbs
36% Health Score
Limit These
Calories
274k
14%

Fat
10g
15%

  Saturated Fat
3g
21%

Carbohydrates
34g
11%

  Sugar
5g
6%

Cholesterol
21mg
7%

Sodium
857mg
37%

Get Enough Of These
Protein
12g
25%

Vitamin A
3422IU
68%

Vitamin K
46µg
45%

Fiber
8g
34%

Manganese
0.64mg
32%

Folate
126µg
32%

Vitamin C
23mg
28%

Selenium
19µg
28%

Vitamin B1
0.34mg
22%

Potassium
702mg
20%

Vitamin B6
0.37mg
19%

Phosphorus
185mg
19%

Iron
3mg
17%

Copper
0.33mg
17%

Magnesium
58mg
15%

Vitamin B3
2mg
14%

Zinc
1mg
10%

Vitamin E
1mg
10%

Vitamin B2
0.16mg
9%

Calcium
78mg
8%

Vitamin B5
0.54mg
5%

Vitamin B12
0.31µg
5%

covered percent of daily need
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Related Videos:

Pasta e Fagioli Soup with Sausage Rossella's Cooking with Nonna

 

Pasta e Fagioli | Better than Olive Garden's |

 

Pasta e Fagioli - Pasta with Beans Recipe by Rossella Rago - Cooking with Nonna

 

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