Pasta e Fagioli (Bean and Pasta Soup with Rosemary)
By Joe
Source: Serious Eats — Daniel Gritzer, Pasta e Fagioli (Italian Bean and Pasta Soup).
A pasta e fagioli (italian bean and pasta soup) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Cover beans with gently salted water by at least 5 cm in a big pot. Tip in the garlic, onion, carrots and celery with the rosemary or sage. Put a lid on and bring to the boil over a high flame. Reduce heat to a bare simmer and heat, covered, till beans are very tender plus silky using no graininess left, 45 to 90 minutes, depending upon type of bean. Beans can also be cooked in one pressure cooker at low pressure for a period of 25 minutes. Discard onions, garlic, carrots, celery, plus herbs. Tip off the liquid beans, reserving beans and liquid separately. You should have around of cooked beans (6 cups). Measure out of cooked beans (3 cups), setting the leftover beans (around 3 cups) aside. In a blender jar, mix the of beans with (3 cups) bean-cooking water and blend (4 cups) till completely smooth. Return bean puree to pot plus tip in set-aside cooked beans. Of salted boiling water, cook pasta till only just short of al dente (around 3 minutes less than cooking time upon package) in a little pot. Tip off the liquid, next move to a bowl or container and drizzle using a little amount of olive oil, tossing to gently coat. Bring to a gentle simmer, thinning with extra bean-cooking water till soup reaches a gently creamy consistency when ready to serve. Add salt till it tastes right, if needed. Spoon in cooked pasta plus simmer just till warmed through. Eat at once, drizzling fresh olive oil on top plus a generous grinding of black pepper.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
16.5 g protein for 317 kcal = 5.2 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
- Total fat: 3.7 % of energy (limit ≤ 30%)
- Saturated fat: 0.9 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.06 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 10.7 g fibre / 39 g veg (limit ≥ 4 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 317 kcal |
| Protein | 16.5 g |
| Carbohydrate | 60.6 g |
| of which sugars | 3.5 g |
| of which free sugars | 0 g |
| Fat | 1.3 g |
| of which saturates | 0.3 g |
| Fibre | 10.7 g |
| Salt | 0.06 g |
Protein per 100 kcal
5.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
