10-minute pasta e fagioli (pasta and bean soup)
Pasta e fagioli is a delicious cannellini bean and pasta soup, made with a broth of olive oil, garlic, minced onion, celery, carrots and stewed tomatoes. This family-friendly, satisfying take on pasta e fagioli that takes only 10-minutes to prepare.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Servings: 4 bowls
- 1 tbsp olive oil
- 1 carrot finely chopped
- 1 stick of celery finely chopped
- 1/2 red onion finely chopped
- 2 cloves garlic finely chopped
- 1 tsp oregano
- 1 pinch salt and pepper
- 400 g tinned chopped tomatoes
- 1 tsp tomato puree
- 500 ml vegetable stock
- 25 g kale chopped
- 1 bay leaf
- 100 g Explore Cuisine Organic Edamame & Mung Bean Fettuccine
- 400 g tin cannellini beans rinsed and drained
Warm the oil in a large pan over a medium heat and add the carrots, celery, onion, garlic, oregano, salt and pepper.
Cook for 2 minutes until soft.
Add the tomatoes and tomato puree.
Stir in 500ml vegetable stock
Add the kale and bay leaf.
Simmer for 2 minutes until the kale wilts.
Break the Explore Cuisine Organic Edamame & Mung Bean Fettuccine into thirds to give pieces a couple of inches long.
Add the pasta to the pan along with the beans.
Simmer for 5 minutes until the pasta is soft.
Season to taste and serve into bowls.
Calories: 209kcal | Carbohydrates: 24g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 100mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3438IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 2mg