45minutes, 25 of them waiting
557Calories
22gProtein
2servings
Half soup, half pasta: in Italy pasta e fagioli is the dish that fills a family for a few euros. Rosemary and garlic set its tone.
Ingredients
Forservings
- 120 gditalini or other small pasta
- 240 gWhite beans, drained (1 tin)
- 200 gTomatoes, tinned
- 60 gOnion
- 80 gCarrot
- 40 gCelery
- 500 mlVegetable stock
- 20 gOlive oil (2 tbsp)
- 20 gParmesan, grated
- Rosemary, garlic, salt, pepper
How to make it
- Soften the finely diced onion, carrot and celery in the oil with the rosemary and garlic for ten minutes.
- Add the tomatoes, stock and half the beans, blend the other half and stir it in, simmer for ten minutes.
- Cook the pasta straight in the pot until firm to the bite, serve with Parmesan and oil.
One tip
It should be thick. Too thin and it is soup with pasta in it.
Nutrition per serving
| Calories | 557 |
|---|---|
| Protein | 22 g |
| Fat | 15 g |
| Carbs | 85 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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