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Pasta e Fagioli
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.
Ingredients
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.
