Pasta e Fagioli

Name: Pasta e Fagioli
Total time: 40 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 150g (1.5 cups) small pasta (ditalini); 2 x 400g (14 oz) cans cannellini or borlotti beans; 1 onion, 1 carrot, 1 celery stalk, and 2 cloves garlic; 2 tbsp tomato paste and 1 litre (4 cups) vegetable stock; 2 tbsp olive oil and 1 sprig rosemary; Grated Parmesan cheese, to serve

A hearty Italian pasta-and-bean soup — humble, warming, and endlessly comforting.

40 minutes

Serves 1

Soup/Lunch

Contains common allergens

celery Dairy Wheat

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Instructions

6 steps

1
Soffritto: Cook the diced onion, carrot, and celery in olive oil until soft, then stir in the garlic and tomato paste for 1 minute.

2
Add Beans and Stock: Add the beans (with their liquid), stock, and rosemary. Simmer for 15 minutes.
3
Thicken: Blend or mash about a third of the beans and return them to the pot to make the broth creamy.
4
Cook the Pasta: Stir in the ditalini and simmer until the pasta is tender, adding water if it gets too thick.
5
Season: Remove the rosemary, taste, and adjust salt and pepper.
6
Serve: Ladle into bowls, drizzle with olive oil, and top with Parmesan cheese.

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