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🍲 Classic Italian Bean and Pasta Stew
343 kcal · 30 min · 4 servings
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Ingredients
- 1 can white beans (415 g drained weight)
- 150 g small onions (3 small onions)
- 2 garlic cloves
- 100 g smoked streaky turkey bacon (sliced)
- 1 tbsp olive oil
- 800 ml classic vegetable broth
- 200 g small carrots (3 small carrots)
- 2 sprigs sage
- salt
- pepper
- 30 g parmesan
- 225 g whole grain soup pasta
Instructions
- 1. Place the beans in a colander and rinse them under cold water. Allow the water to drain completely.
- 2. Peel the onions and garlic. Cut both ingredients into very small cubes.
- 3. Cut the bacon into fine cubes.
- 4. Heat the olive oil in a large pot.
- 5. Add the bacon and onions to the pot.
- 6. Sauté the ingredients over medium heat until they become translucent. Stir occasionally.
- 7. Add the chopped garlic.
- 8. Sauté the garlic for one more minute, stirring constantly.
- 9. Deglaze the mixture with the broth.
- 10. Bring the soup to a boil.
- 11. Wash and peel the carrots.
- 12. Cut the carrots into cubes with a side length of about one centimeter.
- 13. Add the carrot cubes to the boiling broth.
- 14. Cook the carrots over medium heat for 20 minutes.
- 15. Wash the sage leaves and shake them dry.
- 16. Pluck the leaves off the stems.
- 17. Finely chop the sage leaves.
- 18. Add the chopped sage and the drained beans to the soup.
- 19. Let everything simmer for another five minutes.
- 20. Season the soup to taste with salt and pepper.
- 21. Grate the Parmesan finely.
- 22. Cook the pasta in plenty of boiling salted water, as indicated on the package.
- 23. Drain the pasta in a colander.
- 24. Add the pasta to the soup shortly before serving.
- 25. Serve the stew topped with the freshly grated Parmesan.
- 26. Optional: Puree about half of the soup with a hand blender before adding the pasta for a creamier consistency. Return the puree to the pot afterwards.
Nutrition per serving
- kcal: 343
- Protein: 20 g · Fett/Fat: 6 g · Carbs: 51 g