Pasta e Fagioli Recipe

Ingredients

• 1½ tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 3 garlic cloves, sliced
• 2 tbsp tomato paste
• 200 g canned crushed tomatoes
• 2 cans cannellini or borlotti beans (about 480 g drained)
• 1 litre vegetable stock
• 150 g small pasta (ditalini or broken spaghetti)
• 1 sprig rosemary (not counted)
• 20 g parmesan, grated, to serve
• Black pepper

Method

1. 1Warm the olive oil in a large pot and cook the onion, carrot and celery gently for 8–10 minutes until soft. Add the garlic for the last minute.
2. 2Stir in the tomato paste for a minute, then add the crushed tomatoes, beans, stock and rosemary. Simmer for 10 minutes.
3. 3Scoop out a ladle of beans, mash them and stir them back in to thicken the soup.
4. 4Add the pasta and simmer, stirring often so it doesn't stick, until it is al dente, usually 8–10 minutes. Add a splash of water if it gets too thick.
5. 5Remove the rosemary, season, and serve with parmesan and black pepper.

Pasta e fagioli recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers. Not counted, because USDA SR Legacy has no record for them: sprig rosemary.

Tips

• The soup keeps thickening as the pasta absorbs liquid, so serve it straight away or cook the pasta separately if you plan leftovers.
• A parmesan rind simmered in the soup adds depth without adding much to the calories of each bowl.

Swaps and variations

• Vegan: skip the parmesan or use a plant-based cheese.
• Gluten-free: use gluten-free pasta and check the stock.

Storage

Keeps 3 days in the fridge; add water when reheating. For freezing, freeze the bean base without the pasta and cook fresh pasta into it.