Pasta e fagioli

  • Preparation time:
  • 15 min
  • Total time:
  • 30 min
  • Plus time:
  • 20 min to reheat from frozen
  • Makes:
  • 4 to 6 servings
Pasta e fagioli

( 54 ratings )

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Pasta e fagioli

Baby napping? Before you crash on the couch, whip up this easy Italian classic and pop it in the freezer so you're prepared for that next sleep regression.

Ingredients

  • 1 tbsp olive oil
  • 3 celery stalk , Chopped
  • 2 carrots , Peeled and diced
  • 1 small red onion , Finely chopped
  • 1/4 cup tomato paste
  • 4 cups water
  • 2 cups diced ham steak
  • 900 ml carton chicken broth
  • 1 tsp dried rosemary
  • 540 ml can no-salt-added red kidney beans , drained and rinsed
  • 1 cup star or Ditali pasta

Garnish

  • 1/3 cup grated Parmesan cheese
  • 2 tbsp finely chopped parsley

Directions

  • Heat oil in a large pot over medium. Add celery, carrots and onion. Cook until onion is soft, about 3 min. Stir in tomato paste and cook, 2 min. Add water, broth, ham, salt and rosemary. Bring to a boil. Reduce heat to medium-low and simmer, covered, 5 min.
  • Remove from heat. Uncover and let cool. Stir in beans and uncooked pasta.
  • To freeze: Ladle soup into freezer bags. Let out all the air. Label and date, then lay bags flat to freeze for up to 3 months.
  • To reheat: Defrost frozen soup in a sink of warm water. Reheat over medium-high, stirring often, until it boils for at least 2 min. Ladle into bowls and top with Parmesan and parsley.

Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.

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Nutrition (per serving)

  • Calories
  • 320
  • Protein
  • 23 g
  • Carbohydrates
  • 43 g
  • Fat
  • 6 g
  • Fibre
  • 10 g
  • Sodium
  • 1663 mg
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