Once Upon a Chef · by Jennifer Segal★ 4.9 (423)
Pasta Fagioli
NUTRITION · PER SERVING45M COOK
CAL 39%·PRO 75%
CARBS 74G38% OF CAL
18G FIBER10G SUGAR46G OTHER
FAT 39G45% OF CAL
12G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian pasta and bean soup enriched with pancetta, white beans, and lentils in a tomato broth. Rich, comforting, and packed with vegetables and herbs.
mainitaliansouppastabeans🍲 stockpot🌀 blenderdairy free
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil
- 4 oz pancetta, (diced)
- 1 medium yellow onion, (finely diced)
- 2 medium carrots, (finely diced)
- 2 medium ribs celery, (finely diced)
- 2 cloves garlic, (minced)
- ½ cup white wine
- 6 cups chicken broth
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 (15.5-oz) cans cannellini beans or chickpeas, drained and rinsed
- ¼ cup dried lentils, (rinsed (preferably French green lentils, but any green or brown lentils are fine))
- 1 (14.5-oz) can diced tomatoes, (with their juices)
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
- ¾ cup pasta, (such as elbow macaroni or ditalini)
- ⅓ cup freshly grated Parmigiano-Reggiano, (plus more for serving)
At a glance
PER SERVING · TIME 45M
CAL 39%·PRO 75%
CARBS 74G38% OF CAL
18G FIBER10G SUGAR46G OTHER
FAT 39G45% OF CAL
12G SAT27G 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
- 30m
- Sodium
- 3089mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1039mg
- Calcium
- 522mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3089MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.