Pasta e fagioli (pasta and bean soup)

simon
simon @simonatcookpad
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Ingredients

15 mins
10 servings
  1. 1small brown onion finely chopped
  2. 2carrots finely diced
  3. 3 stickscelery finely diced
  4. 1large clove garlic, minced
  5. 1 cancannelloni beans (440g)
  6. 1 canchopped tomatoes or six large tomatoes chopped
  7. 2 litresveggie stock
  8. 1 sprigrosemary leaves, finely chopped
  9. 350 gany small-shaped pasta, like ditalini
  10. Grated Parmesan to garnish
  11. s&p

Cooking Instructions

15 mins
  1. 1

    Heat large saucepan and add onion, carrot and celery - 5 minutes to soften. Then add garlic and cook for another minute. Season. Add tin of beans with its liquid, then tomatoes and stock followed by stirring in the chopped rosemary. Bring to the boil. Add pasta.

  2. 2

    Reduce heat to low simmer, partially cover and cook until pasta is al dente - about 8 minutes. Serve with grated Parmesan and focaccia.

  3. 3

    Tip: if you’re making this soup for more than one meal and will be reheating it, only add the pasta during the (re)heating, so the pasta is always al dente! The soup base can also be frozen for a quick meal later in the week.

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Cook Today
simon
simon @simonatcookpad
on
I'm vegetarian & allergic to eggs, but my wife eats meat. I prepare all meals, often converting meat recipes in to vegetarian ones. Many of my recipes show measurements for both meat and vegetarian versions, often for the same meal... simply cooking a common sauce in one pan then using seperate pans for meat and veg to combine with sauce when served
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