Pasta Fagioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta Fagioli is a hearty Italian bean and pasta soup with vegetables and tomatoes in a light broth. Warm, filling, and comforting, it's humble peasant food done right. A quick weeknight dinner that tastes like Sunday cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 large carrots (peeled and chopped)
- 1 large celery stalk (sliced)
- 6 garlic cloves (peeled and minced)
- ¼ teaspoon red pepper flakes
- 1 (28-ounce) can diced tomatoes ((794g))
- 2 teaspoons dried oregano
- ½ teaspoon ground black pepper
- 6 to 8 cups vegetable stock or chicken stock
- 1 to 2 teaspoons salt
- 2 bay leaves
- 1 cup ditalini pasta ((130g))
- 1 (15.5-ounce/439g) can red kidney beans (drained and rinsed)
- 1 (15.5-ounce/439g) can great northern or cannellini beans (drained and rinsed)
- ¼ cup chopped parsley
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1381mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 119mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.