Italian
Pasta e Fagioli
Pasta e Fagioli is Italian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 cup ditalini pasta
- 15 oz cannellini beans
- 15 oz kidney beans
- 15 oz crushed tomatoes
- 1 carrot
- 2 celery stalks
- 1 onion
- 3 garlic cloves
- 5 cups vegetable broth
- 3 tbsp olive oil
- 1 tbsp fresh rosemary
- 1/4 cup chopped parsley
- 3/4 tsp salt
How to cook it
- Heat the olive oil in a large pot and soften the carrot, celery, onion, and garlic, about 6 minutes.
- Stir in the rosemary, then add the crushed tomatoes and vegetable broth and bring to a simmer.
- Add the drained beans and simmer 15 minutes, mashing some against the pot to thicken.
- Stir in the ditalini and cook until tender, about 9 minutes, adding water if the soup gets too thick.
- Season with salt and stir in the parsley.
- Serve warm with a drizzle of olive oil.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pasta e Fagioli carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Butternut Squash Risotto |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses, Grains, and Vegetables
- How this was set
- Hand audited
When to cook it
Pasta e Fagioli takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on bean, pasta, and tomato.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.