Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Pasta e Fagioli Soup

This hearty soup recipe from the Natural Gourmet Institute will keep you warm all winter.

For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.

Pasta e Fagioli Soup

Recipe by Chef Alexandra Borgia, Natural Gourmet Institute

Servings
6 portions

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, small dice (about 2 cups)
  • 1 medium carrot, small dice (about 1 cup)
  • 3 stalks celery, small dice (about 1 cup)
  • 4 medium garlic cloves, minced (about 2 tablespoons)
  • 1 28-ounce can Italian plum tomatoes (3 cups pureed)
  • 4 cups vegetable stock
  • 2 15-ounce can cannellini beans
  • 3 bay leaves
  • 1 teaspoon fresh thyme, minced
  • 1/2 teaspoon sea salt
  • 1/4teaspoon black pepper
  • 1 1/2 cups whole wheat elbow or ditalini pasta

Preparation

1. In a two gallon pot, heat the oil over a moderate flame. Add onion, carrots and celery, and sauté for 5 minutes. Add garlic and cook for 3 more minutes.

2. Add tomato puree, stock and cannellini beans to the pot, and bring up to a simmer.

3. Add bay leaves, thyme, salt and black pepper, stirring to incorporate. Simmer 15 more minutes then add the pasta, stirring frequently so it cooks evenly. Continue to cook for 6 – 8 minutes or until pasta is al dente. Remove bay leaves.

4. Serve with optional grated Parmigiano Reggiano.

See Also: Miso Soup

Photography by Alexandra Shytsman, Natural Gourmet Institute

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g