2 cups fresh flat leaf parsley leaves (lightly packed) (250 mL)
1/2 cup fresh grated Parmesan cheese (125 mL)
1/3 cup canola oil (75 mL)
1 small clove garlic, minced
2 Tbsp canola oil (30 mL)
1 onion, chopped
4 cloves garlic, minced
1 stalk celery, chopped
1 carrot, chopped
1/4 tsp hot pepper flakes (1 mL)
3 cups vegetable broth (750 mL)
1 jar passata (strained tomatoes) (700 mL)
1 can (19 oz) Romano beans, drained and rinsed (540 mL)
1/2 cup ditali or tubetti pasta (125 mL)
3 Tbsp chopped fresh basil (45 mL)
- In a food processor bowl or small food chopper, combine parsley, cheese and canola oil. Puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use. Stir well before using.
- In a large pot, add canola oil and heat over medium heat. Add onion, garlic, celery, carrot and hot pepper flakes. Cook, stirring for about 5 minutes or until vegetables are softened.
- Stir in broth and pasta and bring to a boil.
- Stir in beans, ditali and basil. Reduce heat and simmer, stirring frequently for about 15 minutes or until pasta is al dente.
To serve: Ladle into bowl and dollop with parsley pesto to serve.
Pasta e Fagioli
This Italian favourite of pasta and beans is known as a soup to many, but it is so rich and hearty it can easily pass as a stew. Add a dollop of parsley pesto for an extra hit of flavour and a beautiful contrast to the deep red colour.
- Serving Size
- 1/6 of recipe
- Total Fat
- 19.6 g
- Saturated Fat
- 2.5 g
- 7 mg
- 642 mg
- 28.7 g
- 6.4 g
- 6.9 g
- 9.5 g
- 725 mg