Pasta e fagioli

Pasta e fagioli

This is a traditional Italian dish which means pasta and beans. It is a thick soup that is very satisfying on a cold winter day.

CAL P/SERVE
265
kJ P/SERVE
1110
FAT P/SERVE
7.7g
CARBS P/SERVE
30g
PROTEIN P/SERVE
13g
SUGAR P/SERVE
9g
SODIUM P/SERVE
762g
FAT
%
1.5%
ENERGY RDI%
12.7%

You can use any bean you like such as red kidney beans, butter beans, we have use cannellini beans.  We have also used short cut bacon with no fat however you can use pancetta if you prefer or for vegetarians please omit and use vegetable stock.

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 celery stalks, sliced
  • 1 large carrot, diced
  • 2 bay leaves
  • 1 tsp. rosemary
  • Pinch of chilli or chilli paste (to your taste)
  • 1 tbsp. olive oil
  • 3 sliced short cut bacon, no fat, diced
  • 1 can tomatoes, chopped or diced
  • ¾ cup small pasta (shells or macaroni)
  • 3 cups salt reduced chicken stock
  • Salt and pepper to taste
  • 1 can cannellini beans, drained and rinsed
  • 200g fresh baby spinach
  • 1 tbsp. freshly grated parmesan cheese

Method

  1. In a large pot heat 1 tsp. olive oil and cook bacon for a few minutes until browned. Using another tsp. of olive oil, add onion, continue to cook until softened.
  2. Use remaining olive oil and add carrot, celery, rosemary, then after a few minutes the garlic. Season with salt and pepper, and then chilli.
  3. Add tomatoes, stock, herbs, cannellini beans and bay leaves. Stir and simmer for 10 minutes on low heat. Taste to see if enough garlic, chilli or herbs, add a little more to your taste.
  4. Add pasta and if you need more stock add at this stage. Simmer until pasta is cooked, finish off with spinach, this will wilt after a minute or two.
  5. Serve with parmesan cheese.

Nutrition Table

Servings: 4 Serving size:509g
Average Serve Average 100g
Energy 1110 kJ 219 kJ
  265 Cal 52 Cal
Protein 13 g 2.6 g
Fat, total 7.7 g 1.5 g
- saturated 2.3 g 0.5 g
Carbohydrate 30 g 5.9 g
- sugars 9 g 1.8 g
Sodium 762 mg 150 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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