Vikalinka · by Julia Frey of Vikalinka★ 5.0 (1)
Pasta e Fagioli
NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 42%
CARBS 63G51% OF CAL
11G FIBER42G OTHER10G TOTAL SUGAR
FAT 17G31% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian pasta and bean soup with vegetables, tomatoes, and herbs. Inexpensive, satisfying, and deeply flavorful comfort food.
mainitaliansoupbeans🌀 blender
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 50g/1/4 cup pancetta or prosciutto (diced)
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 cloves garlic
- 2 sprigs fresh rosemary or thyme or 1/2 tsp dried
- 1 litre/4 cups chicken or vegetable stock
- 1-2 Parmesan rinds for flavour (optional)
- 2 bay leaves
- 125ml/1/2 cup tomato passata or crushed tomatoes
- salt to taste
- 800g/28 oz canned borlotti beans with liquid (470g drained weight)
- 150g/1 cup small pasta (I used macaroni)
- 1 tbsp parsley (chopped)
- 1 tbsp Parmesan cheese for garnish
At a glance
PER SERVING · TIME 55M
CAL 25%·PRO 42%
CARBS 63G51% OF CAL
11G FIBER42G OTHER10G TOTAL SUGAR
FAT 17G31% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1335mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 817mg
- Calcium
- 104mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.