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Pasta and bean soup (Pasta e fagioli)

 


Method 1


Ingredients

90ml/3¼fl oz extra virgin olive oil, plus extra to serve

1 onion, peeled, chopped

2 garlic cloves, peeled, chopped

½ tsp dried chilli flakes

600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes

3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)

salt and freshly ground black pepper

1 litre/1¾ pints chicken or vegetable stock, preferably home-made

80g/2¾oz dried pasta, such as penne

1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed

2 fresh bay leaves

50g/2oz freshly grated Parmesan (or alternative vegetarian hard cheese)

1 large or 2 small very ripe tomatoes, finely chopped


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.





Method 2


Ingredients (Serves 4)

2 tbsp olive oil


1 small onion, finely chopped


1 carrot, diced


1 celery stalk, diced


2 garlic cloves, minced


400g (14 oz) canned cannellini beans (or borlotti beans), drained and rinsed


400g (14 oz) canned chopped tomatoes


1.2 litres (5 cups) vegetable or chicken stock


100g (3.5 oz) small pasta (like ditalini, elbow macaroni, or small shells)


1 tsp dried oregano or Italian herbs


Salt and black pepper, to taste


Optional: a pinch of chili flakes or fresh rosemary


Optional toppings: grated Parmesan, chopped fresh parsley, drizzle of olive oil


🍲 Instructions

Sauté the base:


Heat olive oil in a large pot over medium heat.


Add onion, carrot, and celery. Cook for 5–7 minutes until softened.


Add garlic and cook for 1 more minute.


Build the soup:


Stir in the beans, chopped tomatoes, stock, herbs, and a pinch of salt and pepper.


Bring to a boil, then reduce heat and simmer for 10–15 minutes to let flavors blend.


Add pasta:


Stir in the pasta and cook until al dente (check package time — usually about 8–10 minutes).


If the soup thickens too much, add a splash of hot water or stock.


Taste and finish:


Adjust seasoning with salt, pepper, or chili flakes if desired.


For a creamier texture, mash some beans in the pot or blend a ladle of the soup and stir it back in.


Serve:


Ladle into bowls, top with grated Parmesan, parsley, and a drizzle of olive oil if you like.


Serve with crusty bread.



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