Pasta e fagioli – Italian for ‘pasta and beans’ – is a hearty classic. In this version the protein has been increased, the amount of pasta reduced and extra vegetables added to make it suitable for a bariatric diet.
Ready in around 40 minutes, it is a comforting soup for cold winter evenings and keeps well for several meals.
Ingredients
- 1 tbsp olive oil
- 900 g extra-lean minced beef
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tin (800 g) crushed tomatoes
- 1 tin (400 g) chopped tomatoes, not drained
- 2 tins (400 g each) white beans, drained
- 1 litre chicken stock
- 100 g dried pasta (small shapes such as ditalini)
- 130 g kale, finely chopped
- 120 g low-fat cottage cheese, blended until smooth
- Salt and pepper to taste
Method
- Heat the oil in a large stockpot for 1–2 minutes. Add the beef, break it into small pieces and cook until completely browned.
- Add the onion, celery and carrots and cook for 5 minutes until softened.
- Add the garlic, crushed tomatoes, chopped tomatoes, white beans and chicken stock. Bring to the boil and simmer for 10 minutes.
- Add the pasta and kale and cook for a further 10 minutes, or until the pasta is cooked. The soup is thick; if it becomes too thick, add 250 ml of water.
- Remove from the heat and stir in the blended cottage cheese. Season with salt and pepper.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.