Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 400g cannellini beans, cooked; 200g small pasta such as ditalini; 1 large onion, diced; 3 stalks celery, diced; 2 carrots, diced; 4 cloves garlic, minced; 400g crushed tomatoes; 2 sprigs fresh rosemary; 1L vegetable stock; 4 tbsp olive oil; 80g parmesan rind; parmesan and olive oil to serve

Italian pasta and bean soup, hearty, thick and deeply flavoured with rosemary and parmesan. Mashing a third of the beans directly into the pot before the pasta goes in is what thickens the soup naturally, giving it body without needing cream or flour.

Total time

55 min

Prep

15 min

Cook

40 min

Difficulty

easy

Cuisine

Vegetarian

vegetarian

Ingredients

400gcannellini beans, cooked

200gsmall pasta such as ditalini

1large onion, diced

3 stalkscelery, diced

2carrots, diced

4 clovesgarlic, minced

400gcrushed tomatoes

2 sprigsfresh rosemary

1Lvegetable stock

4 tbspolive oil

80gparmesan rind

parmesan and olive oilto serve

Instructions

Fry onion, celery and carrot in olive oil 10 minutes until very soft.

Add garlic and rosemary, cook 2 minutes.

Add tomatoes and cook 5 minutes.

Add beans, stock and parmesan rind.

Simmer 20 minutes.

Mash a third of the beans to thicken.

Add pasta and cook until just tender.

Remove rosemary and parmesan rind. Serve with olive oil and grated parmesan.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

333

Protein

12.9g

Fat

15.3g

Carbs

39.8g

Fiber

10.8g

Sodium

1008mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.