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Pasta e Fagioli

Pasta e Fagioli

with Parmesan Frico

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Pasta e fagioli — literally translating into “pasta and beans” — is a heartwarming Italian soup, perfect for chilly nights.

Allergens:Milk/LaitEgg/OeufWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Mirepoix

10 g

Rosemary

10 g

Garlic

1 can

Mixed Beans

56 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

85 g

Ditalini Pasta

(ContainsEgg/Oeuf, Wheat/Blé)

2 unit

Vegetable Broth Concentrate

56 g

Black Kale, sliced

10 g

Thyme

1 box

Crushed Tomatoes

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2699 kJ
Calories645 kcal
Fat14 g
Saturated Fat7 g
Carbohydrate93 g
Sugar9 g
Dietary Fiber22 g
Protein34 g
Cholesterol31 mg
Sodium889 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Strainer
Large Pot
Measuring Cups
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to bake the Parmesan frico). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* Strip a few rosemary leaves from the stem and finely chop 2 tbsp (double for 4 ppl). Strip 1 tbsp thyme leaves (double for 4 ppl) from the stems, then finely chop. Mince or grate the garlic. Drain and rinse the beans.

3

Heat a large pot over medium-high heat. Add a drizzle of oil, then the mirepoix, rosemary, garlic and half the thyme leaves. Cook, stirring occasionally, until the veggies are golden-brown, 7-8 min.

4

Add the beans, pasta, broth concentrates, crushed tomatoes and 4 cups water (double for 4 ppl) to the pot. Bring up to a boil, then reduce the heat to medium. Simmer, until the pasta is tender and the liquid is slightly reduced, 10-12 min.

5

Meanwhile, in a medium bowl, combine the Parmesan and remaining thyme leaves. Season with pepper. On a parchment-lined baking sheet, sprinkle the Parmesan mixture in a thin, even layer over the entire sheet. Bake in the centre of the oven until the cheese is crispy and golden-brown, 5-7 min. Cool slightly before breaking the frico up into large pieces.

6

Add the kale into the soup and stir until wilted, 1-2 min. Season with salt and pepper.

7

Divide the soup between bowls.Top with a Parmesan frico. (TIP: You can also crush up the frico and sprinkle it over the soup — this will add a bit of crunch!)