In season当季Italian意式
Pasta e Fagioli意式豆子面汤
A 6-serving recipe with a 40-minute beginner workflow, exact seasoning and visible checkpoints.豆子、意面和蔬菜在番茄汤里同煮，面条会继续吸汤，做好及时吃。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Dice 1 onion, 1 carrot and 1 celery stalk to 1 cm. Mince 2 garlic cloves. Drain and rinse one 15-oz / 425-g can white beans. Measure 14 oz / 400 g canned diced tomatoes, 6 cups low-sodium broth, 1 cup small dry pasta, 2 tbsp oil, ½ tsp fine salt, ¼ tsp black pepper and ½ cup grated parmesan.1个洋葱、1根胡萝卜、1根芹菜切1厘米丁。2瓣蒜切末。1罐425克白芸豆沥干冲洗。量400克罐装番茄丁、6杯低钠高汤、1杯小号干意面、2大匙油、½小匙细盐、¼小匙黑胡椒、½杯帕玛森碎。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- For canned beans, open safely with a can opener, keeping fingers off sharp edges; drain in a sieve, rinse with cold water for 20 seconds, then drain 1 minute. Use cooked beans, never dry beans here.罐头豆用开罐器安全打开，手避金属锋边；筛沥后冷水冲20秒，再沥1分钟。这里用熟豆，不能换干豆。
Ingredients食材
- Pasta意面1 cup杯
- Canned beans罐头豆15 oz盎司
- Canned tomatoes番茄罐头14 oz盎司
- Onion洋葱1
- Carrot胡萝卜1
- Celery芹菜1 stalk根
- Garlic大蒜2 cloves瓣
- Chicken broth鸡汤6 cups杯
- Parmesan帕玛森奶酪0.5 cup杯
- Olive oil橄榄油2 tbsp大勺
- Fine salt细盐0.5 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Pour the oil into a 5-quart Dutch oven.
5升锅里倒油。
The oil coats the bottom and glistens, but isn't smoking.油铺满锅底发亮，但没冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Add the onion, carrot, and celery and cook, stirring every 2 minutes.
下洋葱、胡萝卜和芹菜，每2分钟翻搅一次。
The onion is translucent with soft edges, not blackened.洋葱半透明、边缘软，不发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Stir in the garlic.
拌入蒜末。
The garlic smells fragrant and is pale gold at most.蒜出香味，最多浅金色。
Common mistake & quick fix容易错在哪，怎么补救
Brown garlic tastes bitter: take the pan off heat, wipe it and restart with fresh garlic.蒜变褐会苦：离火擦锅，换新蒜重来。
Add the tomatoes, broth, beans, and salt. Scrape the bottom every 5 minutes so nothing sticks.
加番茄、高汤、豆和盐。每5分钟刮一下锅底，别让东西粘住。
Small bubbles break gently across the surface.表面轻轻冒小泡。
Common mistake & quick fix容易错在哪，怎么补救
If bubbling hard, lower the heat. Scrape the bottom every 5 minutes so nothing sticks.滚得太猛就调小火；每5分钟刮一次锅底防粘。
Add the pasta and cook, stirring every 3 minutes so it doesn't stick.
下意面煮，每3分钟搅一次防粘。
A fork slides into the largest piece with no resistance.叉子轻松扎透最大块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
If the soup is very thick, stir in up to 1 cup water, then add the pepper.
汤太稠就最多加1杯水搅开，再撒胡椒。
The soup flows off a ladle and the pasta moves freely.汤能从汤勺流下，面能自由移动。
Common mistake & quick fix容易错在哪，怎么补救
If it thickens again on standing, add 2 tbsp water per bowl.放久又稠就每碗加2大匙水。
Ladle into 6 bowls and serve.
用汤勺分到6只碗里，上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Pasta意面Salt the water like the sea; save a cup of pasta water to bind sauces.煮面水要咸；留一杯面汤用来让酱汁挂面。
Canned beans罐头豆Plant protein + fiber that keeps you full. Rinse canned ones.植物蛋白和纤维，饱腹感强。罐头要冲洗。
Canned tomatoes番茄罐头Picked ripe, often better than winter fresh. San Marzano–style whole tomatoes are sweetest.熟透才装罐，冬天常比鲜番茄好。整颗圣马扎诺型最甜。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Celery芹菜Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
5-liter pot, ladle5升锅、汤勺
Make it a balanced meal营养搭配建议
Make it a meal: soup + a green salad for fiber + crusty bread or a grilled cheese for carbs and protein.汤变正餐：汤＋绿叶沙拉补纤维＋烤面包或芝士吐司补碳水和蛋白。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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