Healthy Pasta e Fagioli (Pasta and Beans)

Pasta e Fagioli (translated from Italian to mean "pasta and beans") is a traditional Italian dish, which like many other Italian dishes, varies from region to region and from household to household. Traditionally, it includes cannellini beans, a small pasta like ditalini, olive oil, garlic, carrots, onion, celery, and some form of tomato. The varieties can differ from thicker to thinner consistencies, and some contain meat, while others do not. This healthy pasta e fagioli recipe is packed with flavor, and is a warm and comforting meal. Perfect on its own, or served alongside some rustic bread for dipping and a side salad.

Course appetizer, dinner, lunch, main course, soup

Cuisine Italian

Keyword pasta e fagioli

Prep Time 10

Cook Time 40

Servings cups

Calories 160kcal

Author Steph

Equipment

dutch oven or large pot
food processor or blender

Ingredients

1 oz pancetta diced
olive oil spray
1 cup carrots chopped
1/2 cup celery chopped
1 cup onion chopped
3 cloves garlic minced
1/2 cup white wine
1 cup crushed tomatoes canned crushed tomatoes
6 cups reduced sodium chicken broth
3 cups cannellini beans rinsed, drained
1/2 tsp oregano
1 tsp kosher salt
fresh cracked pepper
2 bay leaves
4 oz ditalini pasta uncooked, weighed dry (1 cup)
2 tbsp parmesan cheese

Instructions

Heat a large pot or Dutch oven over medium to medium-high heat.
Add olive oil spray to the pot.
Add the diced pancetta and saute for 5 minutes to render some fat.
Chop the carrots, celery and onion. Mince the garlic.
Add more olive oil spray to the pot, and then add the chopped carrots, celery and onion to the pancetta.
Saute the vegetables for 5 minutes, and then add the minced garlic.
Saute the garlic for 1 minute or until fragrant.
Add the wine and let it cook down for about 2-3 minutes. Then, add the tomatoes and broth.
Add the oregano, salt, pepper, and bay leaves. Stir.
Bring the liquid to a boil.
In the meantime, drain and rinse the beans.
Add the beans to the boiling liquid.
Reduce the heat to medium and simmer the liquid for about 20 minutes.
Remove 2 cups of the liquid (including the beans and vegetables) - remove the bay leaves and discard.
Pour the 2 cups of the liquid into a food processor or blender; blend and set aside.
Add the pasta to the remaining unblended liquid in the pot, and cook for about 10 minutes or until tender.
Add the blended reserved liquid and the cheese to the pot, stir to combine. Taste for seasoning.

Notes

WW Points:

3 WW points

Click here to track this recipe in the WW app.

Nutrition