Pasta Fagioli Ala Cardosa

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Servings: 4 Difficulty: Intermediate
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A hearty, rustic Italian bean and pasta soup with creamy texture and savory garlic-parsley notes.
Pasta Fagioli Ala Cardosa recipe image
Pasta Fagioli Ala Cardosa recipe image
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Pasta Fagioli Ala Cardosa

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 208.8

Description

This comforting Pasta Fagioli is a classic Italian soup that balances tender white beans, al dente ditalini, and aromatic vegetables. The blend of pureed beans creates a naturally creamy base without dairy, while fresh parsley and garlic add bright, savory depth. Perfect for chilly evenings or a satisfying weeknight dinner, this dish is easy to prepare and deeply flavorful. Serve it with crusty bread for dipping and a crisp green salad on the side for a complete, wholesome meal that feels like home.

Ingredients

Directions

  1. If using dried beans, soak them overnight in cold water. Drain and rinse thoroughly before cooking.
  2. Place the beans in a large pot and cover with 2 quarts of water or vegetable broth. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes to 1 hour.
  3. Drain the beans, reserving 2 cups of the cooking liquid. Set aside.
  4. Pass half of the cooked beans through a food mill or blend until smooth, then return the puree to the reserved cooking liquid. Discard any bean skins collected in the mill.
  5. In a large soup pot, heat olive oil over medium heat. Add the chopped onions and sauté until soft and transparent, about 5-7 minutes.
  6. Stir in the sliced garlic and chopped parsley, cooking for another 1-2 minutes until fragrant.
  7. Add the onion mixture to the pot with the bean puree and reserved liquid. Stir well to combine.
  8. Season with salt and pepper to taste. Add more water or broth if the soup is too thick; it should have a hearty, stew-like consistency.
  9. Stir in the ditalini pasta and simmer for 8-10 minutes, or until the pasta is al dente.
  10. Add the remaining whole cooked beans to the pot and heat through for 2-3 minutes.
  11. Ladle the hot soup into bowls. Drizzle each serving with a little extra olive oil.
  12. Serve immediately with crusty Italian bread and a green salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 208.8kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 54.5g19%
Dietary Fiber 20.9g84%
Sugars 18.2g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pasta fagioli, bean soup, italian soup, vegan dinner, ditalini, cannellini beans, garlic parsley, comfort food, easy soup, rustic italian, plant based, one pot meal, hearty soup, weeknight dinner, bean and pasta, vegetarian main, homestyle cooking, garlic soup, italian comfort, simple recipe
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