# Pasta e Fagioli

Italian bean and pasta soup, thick enough to eat with a fork.

30 min. Serves 4. 265 kcal per serving.

## What you need

- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, diced
- 2 garlic cloves
- 1 tin chopped tomatoes (400g)
- 1 tin cannellini beans (400g), drained
- 1 litre vegetable stock
- 150g small pasta (wheat)
- 20g parmesan cheese, grated

## How to make it

Pasta e Fagioli

1. **Step 1**: Soften the onion and carrot in oil for 6 minutes, adding garlic for the last minute.
2. **Step 2**: Add the tomatoes, beans and stock and simmer for 10 minutes.
3. **Step 3**: Add the pasta and cook for 10 minutes, stirring, until tender.
4. **Step 4**: Season and top with parmesan.

## Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.

| Per serving | Amount |
| --- | --- |
| Energy | 265 kcal |
| Protein | 11 g |
| Carbohydrate | 42 g |
| Fat | 6 g |

This recipe fits these eating styles by the numbers and the ingredients: Mediterranean.

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Source: https://nomeriu.com/recipes/pasta-e-fagioli
Last updated: 2026-09-24