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Pasta e Fagioli
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Pasta e Fagioli
Recipe Amount:
Serving Size:
Serves 6
Sodium per Serving (mg):
133
This is a filling soup with lots of flavor. We love using our instant pot to cook dry beans.
Ingredients
- 1 Tbl Olive Oil
- 1 Onion - Diced
- 1 Carrot - Peeled and diced
- 1 Celery - Diced
- 12 Garlic Clove - MInced
- 2 Oregano, Fresh - 2 sprigs
- 1/4 of a Cabbage - Chopped
- 1/2 Cup Beans, Dry, Cannellini - Cooked in an Instant Pot
- 2 Parmesan Rind
- 4 Cup Chicken Stock, Homemade
- 1 lb Tomato, Slicing - Diced
- 1/2 Cup Pasta, Dried - Small Macaroni or Shells
- lBlack Pepper - To taste
- Parsley, Fresh - For garnishing
- Parmesan Cheese - For garnishing
Preparation
Step 1:
Heat the oil in a large stock pot on medium high heat. Saute the onion, carrot and celery. When onions are translucent, add the garlic, herbs, and cabbage.
Step 2:
When garlic is aromatic, add the parmesan rind, stock, tomatoes and beans. Bring to a boil, and then reduce heat to a simmer. After 30 minutes, add the pasta and season to taste. Serve when pasta is cooked.
Step 3:
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
Variations
Additional Notes
The Parmesan rind is not necessary but if included it deepens the flavor. You can substitute the dry beans for store-bought canned beans, but it can add another 75 mg sodium per serving to the dish.
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
Serves 6
Calories (kCal):
206
Fat (g):
5
Cholesterol (mg):
11
Sugar (g):
8
Protein (g):
10
Fiber (g):
7
Sodium (mg):
133
Potassium (mg):
825