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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g


10 g


10 g


1 can

Mixed Beans

56 g

Parmesan Cheese, shredded


85 g

Ditalini Pasta

(ContainsEgg/Oeuf, Wheat/Blé)

2 unit

Vegetable Broth Concentrate

56 g

Black Kale, sliced

10 g


1 box

Crushed Tomatoes

Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to bake the Parmesan frico). Start prepping when the oven comes up to temperature!


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.


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.


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.


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.


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


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!)