Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Tuscan Cannellini Bean Soup - Pasta Con Fagioli
A very tasty, quick and easy light meal; this Tuscan cannellini bean soup is a family favourite.
Course
Mains, Soup, starter
Cuisine
Italian
Keyword
Cannellini soup, Pasta con fagioli, Tuscan bean soup
Cook Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
people
Calories
344
kcal
Author
Nicole Shroff
Ingredients
1
tablespoon
olive oil
1
clove
garlic, minced
1
sprig
fresh rosemary
2
150 grams/5 ounce can
Cirio cannellini beans
drain beans and reserve their liquid
1
cup
warm water
1
cup
any small pasta
salt and pepper to taste
olive oil
for garnish
Parmesan cheese
for garnish
Instructions
In a medium saucepan, add the oil, garlic and rosemary. Turn the heat on low and soften the garlic.
Add ⅔ of the drained beans and stir for a minute or two to heat them through before mashing them with a fork.
Add water and a pinch of salt and bring to a boil.
Add the pasta and boil till pasta is cooked.
Stir in the bean water and remaining beans and cook on low heat for 2 minutes.
Serve with a swirl of olive oil and a sprinkling of parmesan cheese.
Nutrition
Calories:
344
kcal
|
Carbohydrates:
57
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
11
mg
|
Potassium:
167
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin C:
1
mg
|
Calcium:
16
mg
|
Iron:
1
mg