Pasta And Bean Soup (Pasta E Fagioli)
This hearty pasta e fagioli recipe is a comforting and nutritious meal that's bursting with flavors of rich vegetables, delicate pasta, and savory herbs. Each spoonful is a delightful blend of textures and aromas, making it a perfect dish for a cozy evening at home. With a touch of grated parmesan and freshly chopped tomatoes, this dish is a delightful balance of flavors that will warm your soul with every bite.
— Constant Cookbook
Ingredients
- 90ml/3¼fl oz extra virgin olive oil
- 1 onion
- 2 garlic
- ½ tsp dried chilli
- 600g/1lb 5oz mixed vegetables
- 3-4 pinches dried mixed herbs (such as rosemary
- salt and freshly ground black pepper
- 1 litre/1¾ pints chicken or vegetable stock
- 80g/2¾oz dried pastapenne
- 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas
- 2 fresh bay leaves
- 50g/2oz freshly grated parmesan
- 1 large or 2 small very ripe tomatoes, finely chopped
Instructions
- Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
- Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
- Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
- Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
- Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
- To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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