Italian
Pasta e Fagioli
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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
The quantities follow this count.
How to cook it
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Heat the olive oil in a large pot and soften the carrot, celery, onion, and garlic, about 6 minutes.
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Stir in the rosemary, then add the crushed tomatoes and vegetable broth and bring to a simmer.
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Add the drained beans and simmer 15 minutes, mashing some against the pot to thicken.
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Stir in the ditalini and cook until tender, about 9 minutes, adding water if the soup gets too thick.
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Season with salt and stir in the parsley.
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Serve warm with a drizzle of olive oil.
Watch how to cook Pasta e Fagioli
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Italian dinner is a plate rather than a single dish. These are the courses that normally sit beside Pasta e Fagioli, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
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
Estimated, per serving
- Calories
- 360 kcal
- Protein
- 10 g
- Carbs
- 54 g
- Fat
- 12 g
- Fiber
- 9 g
- Sugar
- 4 g
- Sodium
- 620 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
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.
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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.