Pasta e Fagioli
Pasta e Fagioli soup is an Italian classic for a reason. It's delicious and satisfying, not to mention is so cheap to make!
Servings: 4
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 50g/1/4 cup pancetta or prosciutto diced
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 cloves garlic
- 2 sprigs fresh rosemary or thyme or 1/2 tsp dried
- 1 litre/4 cups chicken or vegetable stock
- 1-2 Parmesan rinds for flavour optional
- 2 This is an affiliate link.bay leaves
- 125ml/1/2 cup tomato passata or crushed tomatoes
- salt to taste
- 800g/28 oz canned borlotti beans with liquid 470g drained weight
- 150g/1 cup small pasta (I used macaroni)
- 1 tbsp parsley chopped
- 1 tbsp Parmesan cheese for garnish
Instructions
- Dice the pancetta finely, then fry in the olive oil until the fat renders. Add in chopped onion, finely diced carrot and celery and cook for 5-7 minutes over low heat until the onions are softened, add minced garlic and chopped rosemary and cook for 30 seconds longer.
- Pour in the vegetable stock, Parmesan rinds if using, and stir to combine, then add the bay leaves, the canned beans with the liquid and tomato passata, add a pinch of salt and bring to a boil, then lower the heat and simmer for 20 minutes. Then remove 1/3 of the soup and process in the blender, add back to the pot and stir to combine.
- Add the pasta and cook according to the package instructions, approximately for 7-8 minutes. It should be al dente. Add more seasoning if needed. Serve topped with chopped parsley and Parmesan cheese and a drizzle of good quality olive oil.
Nutrition
Calories: 357kcal | Carbohydrates: 53g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1143mg | Potassium: 637mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2762IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 3mg