An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (31)
Pasta e Fagioli / Pasta and Beans
NUTRITION · PER SERVING80M COOK
CAL 13%·PRO 18%
CARBS 45G67% OF CAL
6G FIBER0G ADDED0G INTRINSIC33G OTHER6G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian soup combining pasta and borlotti beans with vegetables, herbs, and broth. It's a filling comfort dish that's both healthy and satisfying.
mainitaliansoupbeans🍲 stockpotdairy freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed)
- 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)
- 2 cups water
- 1¼ cup dried pasta (small ditaloni, quadrucci etc)
At a glance
PER SERVING · TIME 80M
CAL 13%·PRO 18%
CARBS 45G67% OF CAL
6G FIBER0G ADDED0G INTRINSIC33G OTHER6G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G 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
- 20m
- Cook
- 1h
- Sodium
- 904mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.