Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Pasta e Fagioli with Tuna, Lentils, and Cauliflower
A hearty and nutritious Italian minestrone-style soup that combines tender pasta, creamy beans, protein-rich tuna, and roasted cauliflower. This rustic dish is elevated with melted provola cheese, creating a comforting one-pot meal that celebrates traditional Italian home cooking.
70 min
Medium
6 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour1/10
Umami7/10
Spicy1/10
🥄 Texture
Creamy and hearty: the melted provola and starchy pasta create a slightly creamy, soupy base while beans and lentils provide a soft, yielding bite. Al dente pasta and roasted cauliflower florets add contrasting toothiness and occasional caramelized crispness, with flaky tuna dispersed throughout for delicate meaty pieces.
👃 Aroma
Warm, savory aromatics dominate—sautéed onion, garlic, oregano and bay leaf give a classic Mediterranean herbaceous base, while roasted cauliflower contributes mild caramelized notes. Hints of olive oil and the briny, marine scent of tuna add depth and a slightly smoky/umami edge from the provola as it melts.
🍷 Pairs Well With
Crisp, dry white wine such as Vermentino or Pinot Grigio complements the soup’s briny tuna and creamy cheese; alternatively a light-bodied rosé or a mild Italian red (e.g., Chianti joven) works. For non-alcoholic options, sparkling water with a lemon twist or a chilled herbal iced tea pairs well.
🥗 Side Dishes
Toasted crusty bread or focaccia for soaking up the broth; a simple arugula salad with lemon vinaigrette to add bright acidity and freshness; or roasted seasonal vegetables for extra heartiness.
Ingredients(14 items)
- 1400 grams pasta (ditalini or small shells)
- 2300 grams dried fagioli beans (cannellini, soaked overnight)
- 3200 grams dried lenticchie (brown or green lentils)
- 4400 grams fresh cavolfiore (cauliflower, cut into florets)
- 5300 grams tonno (canned tuna in olive oil, drained)
- 6200 grams provola cheese (diced)
- 72 liters vegetable or chicken broth
- 84 tablespoons extra virgin olive oil
- 91 medium onion (diced)
- 103 cloves garlic (minced)
- 112 bay leaves
- 121 teaspoon dried oregano
- 13Salt and black pepper to taste
- 14Red pepper flakes (optional, 1/4 teaspoon)
Nutrition Information(per serving)
485
Calories
32.5g
Protein
58.3g
Carbs
14.2g
Fat
Instructions
- 1
In a large heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the diced onion and cook until softened and translucent, approximately 4-5 minutes.
- 2
Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- 3
Pour in the vegetable broth and bring to a gentle boil. Add the soaked and drained fagioli beans and dried lenticchie. Stir well to combine.
- 4
Add the bay leaves and dried oregano. Reduce heat to medium-low and simmer for 25-30 minutes, allowing the beans and lentils to soften and cook through.
- 5
While the beans and lentils are cooking, preheat your oven to 200°C (400°F). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until golden and tender.
- 6
Once the beans and lentils are nearly tender, add the pasta to the pot and stir well. Cook according to the pasta package instructions (usually 8-10 minutes) until al dente.
- 7
Add the roasted cauliflower florets to the pot along with the drained tuna. Gently fold in the tuna to break it into smaller pieces, being careful not to over-stir.
- 8
Simmer for an additional 3-4 minutes to allow all flavors to meld together. Taste and adjust seasoning with salt, black pepper, and red pepper flakes if desired.
- 9
Remove from heat and stir in the diced provola cheese until it begins to melt and create a creamy texture throughout the soup.
- 10
Ladle into serving bowls and drizzle with additional extra virgin olive oil if desired. Serve hot and enjoy immediately.
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