Pasta and Bean Soup (Pasta e Fagioli)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | dried white beans | 1 lb | 1706 kcal362g protein · 27g carbs · 3g fat · 0g fibre | Buy |
| 2 | olive oil | 1 cup | 2122 kcal0g protein · 0g carbs · 240g fat | Buy |
| 3 | whole clove of garlic | 0 g | — | Buy |
| 4 | bay leaf | 1 piece | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | or more crushed | 1 tsp | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | Fresh parsley | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | small diameter macaroni | 0.5 lb | 841 kcal30g protein · 169g carbs · 3g fat | Buy |
| 8 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients4670 kcal · 392g protein · 197g carbs · 246g fat · 0g fiber
Per serving778 kcal · 65g protein · 33g carbs · 41g fat · 0g fiber
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Directions
Put washed beans in salted water (3 parts to 1 part beans).
Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
Do not drain beans, but bring to a boil.
Skim off foam and add oil, garlic and bay leaf.
Simmer for about 2 hours, or until tender.
Cook pasta for 6–7 minutes, but don't let it get too soft.
Drain pasta and save some of the water.
Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary.
Garnish with red pepper to taste and parsley.
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