Pasta Fagioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian soup of pasta, two types of beans, fire-roasted tomatoes, and vegetables in a savory herb broth. Hearty, warming, and simple with just pantry staples. A belly-warming bowl of comfort that comes together in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 pound small pasta
- Extra virgin olive oil
- 1 yellow onion, (finely chopped)
- 2 celery stalks, (finely chopped)
- 2 carrots, (finely chopped)
- 2 garlic cloves, (minced)
- 1 dried bay leaf
- 1 teaspoon dried oregano
- 1 (28-ounce) can fire roasted diced tomatoes
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- Kosher salt
- Freshly ground black pepper
- 1/2 cup fresh basil leaves (cut into ribbons)
- Crushed red pepper ((optional))
- Grated Parmesan cheese, (to serve)
- Italian bread, (to serve)
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 1677mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 872mg
- Calcium
- 265mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1677MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.