Pasta Recipe Search
Pasta with Beans (Pasta e Fagioli)
This is a classic Italian thick soup, similar to minestrone, but generally made in winter. Blend part of the vegetables and beans before adding the pasta, and this will give your soup an irresistible restaurant-like flavour.
Ingredients
200 g pasta elbows
1 medium onion, peeled
1 garlic clove, peeled
1 medium carrot, peeled
1 celery stick with leaves, washed
2 tablespoon parsley leaves, washed
2 tablespoon extra virgin olive oil, plus more for drizzling
1 sprig fresh sage (optional)
1 litre vegetable stock
1 litre water
1 tablespoon tomato puree
2 x 400 ml cans cannellini beans
Freshly ground black pepper to serve
Method
Finely chop the first 5 ingredients, either with a food processor or by hand, with a large knife or a half-moon knife
Heat 2 tablespoons of extra virgin olive oil in a large stock pot, then add the chopped vegetables and, if using, the sage leaves
Saute the vegetables for 3-4 minutes, stirring, then add the vegetable stock, the water and the tomato puree
Cover with a lid and simmer for 30 minutes.
Add the content of the two cans of beans (liquid included, do not drain the beans) and simmer for 5 more minutes
After 5 minutes take out 500 ml of soup, trying to collect as many beans and vegetables as possible
Blend, either in a blender or with an immersion blender
Add the pasta to the remaining soup and bring back to boiling point, stirring from time to time
When the soup is simmering add the blended vegetables and cook for 20 more minutes, stirring from time to time
Let the soup rest for 5 minutes before serving, drizzled with some more extra virgin olive oil and freshly ground black pepper
Serves 6
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