Italian Pasta e Fagioli

Pasta e Fagioli, which translates to 'pasta and beans,' is a classic, hearty Italian soup or stew that originated as a rustic peasant dish. It is typically made with a base of beans (like cannellini or borlotti), small pasta (like ditalini), and a savory broth often enriched with vegetables like carrots, celery, and onions, and sometimes pancetta or other cured meats.

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🍽️ Nutrition at a glance

This dish is generally balanced, providing a good mix of complex carbohydrates from the pasta and beans, and plant-based protein and fiber from the beans. A typical serving is moderately caloric, often ranging from 300-450 calories, and is a good source of iron, folate, and B vitamins.

Nutrition breakdown

Calories	180 kcal
Protein	10 g
Carbs	28 g
Fat	4 g
Fiber	6 g
Sugar	4 g
Sodium	680 mg
Potassium	350 mg
Iron	2.5 mg
Calcium	60 mg
Vitamin A	80 mcg RAE
Vitamin C	4 mg
Folate	45 mcg DFE
Magnesium	35 mg
Phosphorus	120 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Pasta e Fagioli is a prime example of 'cucina povera' (peasant cooking), showcasing how simple, inexpensive ingredients can be transformed into a deeply satisfying and nourishing meal. Nutritionally, the combination of beans and grains creates a complete protein, making it a historically important and efficient source of nutrition.