AI illustration

Pasta e fagioli

Why it worksThe pasta cooks in the soup, so its starch stays in the pot and makes the soup thick.

Ingredients

• 250 g pasta
• 800 g white beans
• 300 g passata
• 150 g onions
• 120 g carrots
• 100 g celery
• 10 g garlic
• 30 ml olive oil
• 3 g dried oregano

Method

1. Chop the onion, carrot and celery into small pieces. Chop the garlic.
2. Heat the olive oil in a large pot on medium heat. Cook the onion, carrot and celery for 10 minutes. Add the garlic and oregano and stir for 1 minute.
3. Add half the white beans with their liquid and mash them in the pot. Add the rest of the beans, the passata and 700 ml of water.
4. When it bubbles, add the pasta. Cook it in the soup for about 12 minutes, until soft, stirring often so it does not stick. Taste and add salt.

A portion: about 510 kcal · 21 g protein · 77 g carbs · 10 g fat