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Description
Also known as "pasta e fasul," as Dean Martin sings in the goofy ‘50s classic “That’s Amore,” this stick-to-your-ribs Italian soup of vegetables, tomatoes, cannellini beans, and small pasta comes together in a snap, but tastes like it simmered for hours. A whole sprig of fresh rosemary, removed at the end as you would a bay leaf, infuses the soup with a hint of herby flavor without overwhelming the broth. Though cannellini beans, sometimes labeled “white kidney beans,” are more authentic, if they’re not available you can substitute smaller great northern beans. Finish the soup with fresh basil and salty Pecorino Romano cheese. The recipe, which makes 7 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 1 small yellow onion
- 1 carrot (peeled or scrubbed)
- 2 celery stalks
- 5 garlic cloves
- 1 slice bacon
- 2 Tbsp. extra virgin olive oil (plus more for serving)
- 4 cups vegetable broth (or chicken or beef broth, plus a little more if you want a thinner texture)
- 1 can chopped tomatoes (in puree, 15 oz. per can; if unavailable, use whole tomatoes and cut them up in the can with kitchen shears)
- 1 sprig rosemary (4 inches long, left whole)
- 1 can cannellini beans (15 oz. per can)
- 1 1/2 cups mini farfalle (4 oz., or other mini pasta such as mini penne or elbow macaroni)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup basil leaves (small whole leaves or chopped basil)
- 1/4 cup grated Pecorino Romano cheese
Directions
- Finely chop onion, thinly slice carrot, and finely chop celery. Chop garlic separately. Set vegetables aside. Chop bacon.
- In a large saucepan, heat olive oil over medium-high heat. When oil is hot, add bacon and cook, stirring often, until crisp, about 3 minutes. Add onion, carrot, and celery and cook, stirring often, until vegetables have softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 45 seconds.
- Pour in 4 cups broth and the tomatoes. Add rosemary sprig, and bring soup to a simmer. Meanwhile, rinse and drain cannellini beans. Reduce heat to medium-low and add the beans and pasta to saucepan. Simmer uncovered, stirring occasionally, until pasta is barely tender to bite (al dente), 10-12 minutes.
- Remove rosemary sprig from soup and discard. Use a potato masher to mash about half of the beans in the pan to thicken soup a bit. Season with salt and pepper. Stir in a little more broth if you’d like a thinner texture.
- Ladle soup into bowls, sprinkle with a little basil and cheese, and serve the rest on the side. Soup keeps, chilled, up to 5 days, but the pasta will absorb much of the liquid, so add additional broth as needed to recreate a soup consistency.
NutritionView More
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Calories180Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium950mg40% |
Potassium540mg15% |
Protein8g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A60% |
Vitamin C45% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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