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:
covered percent of daily need
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