Opis
Pasta e Fagioli is a hearty Italian soup made with pasta and beans, inspired by Olive Garden’s recipe.
Składniki
Skala
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instrukcje
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté until softened.
- Add diced tomatoes, cannellini beans, kidney beans, and vegetable broth.
- Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Add ditalini pasta. Cook until pasta is al dente.
- Adjust seasoning as needed. Serve hot.
Uwagi
- You can use any small pasta shape.
- Add spinach or kale for extra greens.
- This soup can be frozen for later use.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Stovetop
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 bowl
- Kalorie: 300
- Cukier: 5g
- Sód: 800mg
- Kwasy: 7g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 12g
- Białko: 15g
- Cholesterol: 0mg
Słowa kluczowe: pasta e fagioli, Olive Garden, Italian soup, vegetarian soup