Pasta e Fagioli

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Prep Time: 30 minutes
Cook Time: 35 minutes
Dessert: 6 hours
Servings: 2
Calories: 1478kcal

Ingredients

Panna cotta

  • 8 oz Heavy cream
  • 2 TBSP Sugar
  • 1/2 tsp Vanilla extract
  • 2 sheets White gelatin substitute gelatin powder if preferred 1 teaspoon of powder = 1 sheet of gelatin

Blackberry Compote

  • 1/4 sheet White gelatin substitute gelatin powder using the same ratio as the panna cotta
  • 5 oz Blackberries fresh or alternatively deep-frozen
  • 1 TBSP Sugar
  • 1/4 cup Water
  • 1/2 tsp Lemon juice

Garnish

  • Blackberries optional
  • 1 tsp White Chocolate shaved or grated

Pasta Fagioli

  • 1 Tbsp Extra-virgin olive oil divided
  • 6 oz Ground beef
  • 3/4 cup Onion chopped
  • 1/2 cup Carrots diced
  • 1/2 cup Celery diced
  • 2 cloves Garlic minced
  • 2 cups Chicken broth
  • 12 oz Crushed tomatoes
  • 6 oz Canned diced tomato
  • 1 tsp Granulated sugar
  • 3/4 tsp Dried basil
  • 1/2 tsp Dried oregano
  • 1/3 tsp Dried thyme
  • 1/4 tsp Dried marjoram
  • Salt
  • Black pepper
  • 1/2 cup Ditalini pasta
  • 6 oz Red kidney beans drained and rinsed
  • 6 oz Cannellini beans drained and rinsed
  • 1 TBSP Fresh parsley minced
  • Parmesan cheese grated for serving

Garlic Toast

  • 2 slices Crusty bread
  • 4 tsp Butter
  • 2 cloves Garlic minced

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Make the panna cotta: Soak the gelatine in cold water. Put the cream and the sugar in a saucepan and bring to a boil on the stove while stirring. Lower the heat and simmer for 10 minutes, then remove the saucepan from the heat and stir in the vanilla. Squeeze out the soaked gelatine and add to the hot cream, then stir until the gelatine has dissolved. Pour the panna cotta into the glasses and place in the fridge for 4 hours.
  • Make the compote: Soak the gelatine in water. Put the blackberries in a saucepan with the sugar, water, and lemon juice and bring to a boil, then simmer for a few minutes. Remove the pot from the heat and puree the blackberry mixture with the hand blender, then pass through a fine sieve. Squeeze out the soaked gelatine and stir into the still hot/warm strained blackberry mixture.
  • Pour the blackberry mixture into the panna cotta glasses and place in the fridge for another 2 hours.
  • Make the soup: Heat half of the olive oil in a large pot over medium-high heat, crumble in ground beef and cook, stirring occasionally until cooked through. Drain fat from beef then transfer beef to a plate and set aside. Heat the remaining olive oil in the same pot.
  • Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes; add garlic and saute 1 minute longer. Add chicken broth, crushed tomato, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef then season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover with a lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  • Meanwhile prepare ditalini pasta according to the directions on the package, cooking to al dente.
  • Add cooked and drained pasta to the soup along with the beans. Thin with a little more broth if desired.
  • Toast the bread then spread it with butter and garlic.
  • Decorate the panna cotta with blackberries and grated chocolate.
  • Portion the soup and garnish with parsley and parmesan. Serve with garlic toast, panna cotta, and sparkling water.

Nutrition

Calories: 1478kcal | Carbohydrates: 154g | Protein: 49g | Fat: 78g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1988mg | Potassium: 2249mg | Fiber: 22g | Sugar: 48g | Vitamin A: 8187IU | Vitamin C: 52mg | Calcium: 422mg | Iron: 13mg

Pasta e Fagioli

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Dessert 6 hours
Servings 2
Calories 1478 kcal

Ingredients
 
 

Panna cotta

  • 8 oz Heavy cream
  • 2 TBSP Sugar
  • 1/2 tsp Vanilla extract
  • 2 sheets White gelatin substitute gelatin powder if preferred 1 teaspoon of powder = 1 sheet of gelatin

Blackberry Compote

  • 1/4 sheet White gelatin substitute gelatin powder using the same ratio as the panna cotta
  • 5 oz Blackberries fresh or alternatively deep-frozen
  • 1 TBSP Sugar
  • 1/4 cup Water
  • 1/2 tsp Lemon juice

Garnish

  • Blackberries optional
  • 1 tsp White Chocolate shaved or grated

Pasta Fagioli

  • 1 Tbsp Extra-virgin olive oil divided
  • 6 oz Ground beef
  • 3/4 cup Onion chopped
  • 1/2 cup Carrots diced
  • 1/2 cup Celery diced
  • 2 cloves Garlic minced
  • 2 cups Chicken broth
  • 12 oz Crushed tomatoes
  • 6 oz Canned diced tomato
  • 1 tsp Granulated sugar
  • 3/4 tsp Dried basil
  • 1/2 tsp Dried oregano
  • 1/3 tsp Dried thyme
  • 1/4 tsp Dried marjoram
  • Salt
  • Black pepper
  • 1/2 cup Ditalini pasta
  • 6 oz Red kidney beans drained and rinsed
  • 6 oz Cannellini beans drained and rinsed
  • 1 TBSP Fresh parsley minced
  • Parmesan cheese grated for serving

Garlic Toast

  • 2 slices Crusty bread
  • 4 tsp Butter
  • 2 cloves Garlic minced

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Make the panna cotta: Soak the gelatine in cold water. Put the cream and the sugar in a saucepan and bring to a boil on the stove while stirring. Lower the heat and simmer for 10 minutes, then remove the saucepan from the heat and stir in the vanilla. Squeeze out the soaked gelatine and add to the hot cream, then stir until the gelatine has dissolved. Pour the panna cotta into the glasses and place in the fridge for 4 hours.
  • Make the compote: Soak the gelatine in water. Put the blackberries in a saucepan with the sugar, water, and lemon juice and bring to a boil, then simmer for a few minutes. Remove the pot from the heat and puree the blackberry mixture with the hand blender, then pass through a fine sieve. Squeeze out the soaked gelatine and stir into the still hot/warm strained blackberry mixture.
  • Pour the blackberry mixture into the panna cotta glasses and place in the fridge for another 2 hours.
  • Make the soup: Heat half of the olive oil in a large pot over medium-high heat, crumble in ground beef and cook, stirring occasionally until cooked through. Drain fat from beef then transfer beef to a plate and set aside. Heat the remaining olive oil in the same pot.
  • Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes; add garlic and saute 1 minute longer. Add chicken broth, crushed tomato, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef then season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover with a lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  • Meanwhile prepare ditalini pasta according to the directions on the package, cooking to al dente.
  • Add cooked and drained pasta to the soup along with the beans. Thin with a little more broth if desired.
  • Toast the bread then spread it with butter and garlic.
  • Decorate the panna cotta with blackberries and grated chocolate.
  • Portion the soup and garnish with parsley and parmesan. Serve with garlic toast, panna cotta, and sparkling water.

Nutrition

Calories: 1478kcalCarbohydrates: 154gProtein: 49gFat: 78gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 215mgSodium: 1988mgPotassium: 2249mgFiber: 22gSugar: 48gVitamin A: 8187IUVitamin C: 52mgCalcium: 422mgIron: 13mg
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