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Pasta Fagioli Ala Cardosa

Pasta Fagioli Ala Cardosa recipe image
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.
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
  • 1 pound Cannellini beans (white kidney beans) or Great Northern beans, dried (soaked overnight) or canned (rinsed)
  • 2 large Onions, chopped
  • 1 cup Fresh Italian parsley, coarsely chopped
  • 1/2 pound Ditalini macaroni
  • 10 large Cloves garlic, sliced
  • 1/4 cup Olive oil, plus more for serving
  • to taste Salt and black pepper
  • 4 cups Vegetable broth or water
Directions
  1. 1
    If using dried beans, soak them overnight in cold water. Drain and rinse thoroughly before cooking.
  2. 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. 3
    Drain the beans, reserving 2 cups of the cooking liquid. Set aside.
  4. 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. 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. 6
    Stir in the sliced garlic and chopped parsley, cooking for another 1-2 minutes until fragrant.
  7. 7
    Add the onion mixture to the pot with the bean puree and reserved liquid. Stir well to combine.
  8. 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. 9
    Stir in the ditalini pasta and simmer for 8-10 minutes, or until the pasta is al dente.
  10. 10
    Add the remaining whole cooked beans to the pot and heat through for 2-3 minutes.
  11. 11
    Ladle the hot soup into bowls. Drizzle each serving with a little extra olive oil.
  12. 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.

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Read it online: https://www.chefs-mate.com/recipe/pasta-fagioli-ala-cardosa/