A hearty yet comforting Italian soup that brings together tender beans, pasta, tomatoes, and fragrant herbs in a savory broth. This nourishing, Mediterranean-inspired dish offers a satisfying balance of protein and carbohydrates in a warm, easy-to-serve bowl.
How This Dish Comes Together
This Pasta e Fagioli begins with onion gently sautéed in extra virgin olive oil until soft and fragrant, followed by garlic and fresh herbs that create a flavorful foundation. Diced tomatoes, tomato paste, and chicken or beef bone broth simmer together to develop a rich, savory broth, while tender pinto beans add heartiness and texture. Short pasta, such as ditalini, elbow macaroni, or mini penne, cooks directly in the soup, soaking up the tomato and herb flavors as it softens. A sprinkle of freshly grated Parmesan or Pecorino Romano adds a finishing touch of savory richness. Serve it warm with crusty bread and butter for an extra-comforting meal, or adjust the ingredients to suit individual appetites and digestive needs.
Why This Dish Is Supportive for Pancreatic Cancer Patients
Pasta e Fagioli offers a comforting combination of carbohydrates from pasta and protein from beans, helping support energy needs and everyday nourishment during pancreatic cancer treatment and recovery. The broth contributes fluid, while olive oil and optional grated cheese provide opportunities to increase calories and make each serving more satisfying. Its warm, soft texture can be appealing when appetite is low, and the recipe is easy to customize based on individual tolerance. For those who find beans, onion, or higher-fiber foods difficult to digest, omitting the onion, replacing the beans with additional pasta, and using crushed tomatoes may create a gentler version. Adding extra olive oil, Parmesan, or buttered bread can also help boost calories when maintaining weight is a priority.
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Pasta e Fagioli
A hearty yet light Italian soup that warms you from the inside out.
Ingredients
- 1 can pinto beans, drained and rinsed
- 1 T extra virgin olive oil
- 1 medium or large yellow onion, diced
- 2 1⁄2 tsp chopped fresh parsley
- 2 large garlic cloves, minced
- 1 28 ounce can diced tomatoes with juice
- 2 C bone broth (chicken or beef)
- 1 T tomato paste
- salt & pepper
- red pepper (for taste)
- 1 bay leaf
- fresh herbs such as thyme and parsley
- 8 ounces short pasta of your choice (elbow, mini penne or ditalini work best)
- Grated parmesan or pecorino Romano cheese (optional)
Directions
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- Sauté onion in olive oil until translucent in a large Dutch oven or heavy casserole pan.
- Add rosemary and garlic, cook for another minute until fragrant.
- Stir in tomatoes, broth, honey and cook until tomatoes have broken down and mixture is fragrant, about 10 to 15 minutes.
- Add beans, tomato paste, herbs, salt/pepper to taste and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- 10 minutes before serving, stir in pasta until cooked al dente. Adjust seasonings as necessary and serve, topping with grated cheese if you like.
Tips
- Omit the onion, use crushed tomatoes, and replace the beans with additional pasta.
- For extra calories: Double the olive oil if tolerated, add extra cheese, or serve with bread and butter.
- For additional protein: Consider adding finely shredded, tender chicken if desired and well tolerated.
