Pasta al Pomodoro e Fagioli
Pasta al Pomodoro e Fagioli is a hearty Italian soup-stew from the Campania region, combining small pasta shapes with a rich tomato broth and creamy white beans. It's a classic example of 'cucina povera' (peasant cooking), transforming simple, affordable staples into a deeply satisfying meal. The dish is typically flavored with garlic, olive oil, and fresh herbs like basil or oregano.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates from the pasta and beans, with a good amount of plant-based protein and dietary fiber, especially from the beans. A typical serving provides a balanced mix of nutrients and roughly 350-450 calories, making it a filling yet relatively light meal.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 10 g |
| Carbs | 35 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Iron | 2.5 mg |
| Calcium | 60 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 15 mg |
| Folate | 80 mcg DFE |
| Magnesium | 40 mg |
| Phosphorus | 140 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved comfort food that showcases the Italian principle of making delicious, nourishing food from pantry staples. Nutritionally, the combination of pasta and beans creates a more complete protein profile and a low-glycemic meal that provides sustained energy.
