Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Low-Fat Pasta e Fagioli 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 This classic Italian dish is brimming with low-fat, healthy ingredients. Ingredients 8 ounces dried great northern beans (1 ¼ cups) 1 tablespoon unsalted butter 2 ribs celery, strings removed, cut into ¼-inch dice 1 medium onion, peeled and cut into ¼-inch dice 1 ½ teaspoons finely chopped garlic (2 large cloves) 2 tablespoons finely chopped rosemary 4 ounces orechiette pasta 1 medium Yukon gold potato (about 6 ounces), peeled 2 whole canned tomatoes, seeded and roughly chopped ⅛ teaspoon freshly ground black pepper 1 teaspoon salt 3 ½ cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat ¼ cup packed fresh basil leaves ¼ cup fresh packed parsley leaves 5 large fresh sage leaves 6 tablespoons freshly grated Parmesan cheese Directions Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot. Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt. Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat. Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately. Cook's Notes To reduce soaking time, place dried beans in a saucepan, cover with cold water, and bring to a boil. Turn the heat off, let the beans stand for one hour, and drain. Rate it Print