Pasta e Fagioli

I'm confident in describing this Pasta e Fagioli recipe as comfort in a bowl, this hearty Italian soup truly fits the bill.

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: Italian

Keyword: Pasta, Pasta Dinner, Pasta e Fagioli, Vegetarian, Vegetarian Pasta

Total Time: 30

Servings:

Finely dice onion, celery and carrot. Reserve celery fronds and set aside. Mince garlic. Drain borlotti beans and set aside.
1 brown onion, ¼ bunch celery, 1 carrot, 4 clove garlic, 400 g borlotti beans
Add oil to a deep casserole pot on medium heat and sauté onion, celery and carrot until onion is transluscent. Add tomato paste and garlic, and cook until fragrant (2-3 mins).
1 brown onion, ¼ bunch celery, 1 carrot, 2 tablespoon olive oil, 3 tablespoon tomato paste, 4 clove garlic
Add canned cherry tomatoes, vegetable stock, water, bay leaves, ground nutmeg, oregano, salt and pepper. If you have a parmesan rind in your fridge or freezer pop that in too (optional). Bring to a simmer.
400 g cherry tomatoes, 4 cups vegetable stock, 1 cup water, 2 bay leaf, ½ teaspoon ground nutmeg, 2 teaspoon dried oregano leaves, 1 teaspoon salt and pepper
Use a ladle to spoon a cup of soup into a blender and blend with ¼ of the beans. Return to the casserole pot, add pasta and cook for 10 mins.
200 g ditalini pasta
Roughly chop parsley and celery fronds. Juice lemon. Once 10 mins is up, add remaining beans, lemon juice and mix through.
½ bunch parsley, 1 lemon
Serve kids plain soup and grated parmesan. For adults, mix through half the parsley and celery, then serve with olive oil, grated parmesan, salt and pepper. Top with remaining parsley and celery.
2 teaspoon olive oil, 20 g parmesan cheese, ½ teaspoon salt and pepper