It’s officially soup season! And what better way to warm up than with a hearty bowl of Pasta e Fagioli? This classic Italian soup is not only delicious but also packed with nutrients to support your health.
This recipe combines protein-rich beans, fiber-filled pasta, and flavorful vegetables in a savory broth, making it a satisfying and well-balanced meal. With 31 grams of protein and 51 grams of carbohydrates per serving, it provides sustained energy to fuel your day. Plus, it’s a good source of fiber, which aids digestion and helps you feel full and satisfied.
Whether you enjoy it as a comforting weeknight dinner or a hearty lunch, this Pasta e Fagioli is a delicious and nutritious way to embrace the cozy season.
Makes 4 servings
Ingredients
1 tablespoon olive oil
1 tablespoon fresh thyme
1⁄2 tablespoon fresh rosemary
1 teaspoon ground black pepper
pinch red pepper flakes
1 cup (160 grams) chopped onions
2 cloves garlic, minced
6 ounces (170 grams) pancetta or ham lunchmeat, chopped, or vegetarian “ham”
6 cups (11⁄2 liters) chicken or vegetable broth
2 (15-ounce/425-gram) cans of red beans, drained and rinsed
1 cup (93 grams) elbow macaroni
Instructions
- Add olive oil to a large heavy saucepan or soup pot set over medium heat. Add thyme, rosemary, black pepper and red pepper flakes and heat for about 2 minutes.
- Add onions and sauté about 5 minutes. Add garlic and ham and saute for about 3 minutes, until ham just starts to brown.
- Add broth and beans, cover and bring to a boil over high heat, then decrease the heat to a simmer, about 10 minutes.
- Remove 1 cup of soup mixture, add to a blender and puree until smooth.
- Before adding puree back to soup, add macaroni to pot, cover and return to a boil, about 6 minutes.
- Add puree to soup and heat through, about 3 more minutes.
Per serving: 394 calories | 31 grams protein | 51 grams carbs | 7 grams fat
Find more delicious recipes like this in the
My Peak Challenge Cookbook.
