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Pasta Fagioli (Pasta and Beans)

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DELICIOUS

Description

Hearty heart healthy pasta fagioli packed with fiber and flavour.

Nutrition

Calories (per serving)350
Total Fat7 g11%
Saturated Fat2 g8%
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol5 mg2%
Sodium687 mg29%
Potassium703 mg20%
Total Carbohydrate57 g19%
Dietary Fiber11 g44%
Sugars7 g
Protein16 g33%

Ingredients

1 tbsp olive oil
2 tbsp diced pancetta
1 diced onion
2 diced carrots
2 smashed garlic cloves
2 fresh thyme sprigs
1 fresh rosemary sprig (or 1 tsp dried)
1 bay leaf
1/2 cup white wine
1 14 oz. can diced tomatoes
1 14 oz. can rinsed, cannellini beans
1 quart low-sodium chicken broth
1/3 cup ditali or elbow pasta (fiber rich)
grated Parmesan cheese (garnish)
chopped fresh parsley (garnish)
* Click to ingredient to choose one

Directions

1
Heat up olive oil over medium-high in a medium sized pot.
2
Add pancetta and cook until fat is rendered. Approximately 5 minutes.
3
Add onion, carrots and garlic. Cook until onions are translucent. Approximately 3-5 minutes.
4
Add white wine and scrape off any brown bits at the bottom of the pot. Cook until white wine has evaporated.
5
Add tomatoes, beans, thyme, rosemary, bay leaf and broth.
6
Bring to a boil and reduce to a simmer. Cook with the lid off for 15-20 minutes.
7
Add uncooked pasta directly into the pot and let it cook until al dente.
8
Remove thyme and rosemary stems and bay leaf. Serve with warm toasty bread (light rye for heart health) and top with Parmesan cheese and parsley.