Papupasta (Pasta et fagioli)
recipe

A hearty and comforting pasta dish with beans and vegetables.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 250 g pasta (e.g., penne or fusilli)
- 400 g canned beans (e.g., white beans or kidney beans)
- 1 medium onion
- 2 garlic cloves
- 2 medium carrots
- 1 celery stalk
- 1 can crushed tomatoes (400 g)
- 1 liter vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil (for garnish)
Instructions:
1. Peel and dice the onion, garlic, carrots, and celery into small cubes.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the carrots and celery, and continue sautéing for a few minutes.
4. Pour in the crushed tomatoes and vegetable broth. Bring to a boil.
5. Add the pasta and beans, and cook according to the pasta package instructions until al dente.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh basil.
Nutritional Information (per serving):
- Calories: 320
- Protein: 15g
- Carbohydrates: 55g
- Dietary Fiber: 10g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 450mg

Reviews: 3.46 (159 reviews) ★★★★★ share