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Pasta e Fagioli
This is a traditional dish from Italy, essentially being a bean + pasta soup. There are so many variants, but this one is pretty classic and showcases our BEAUTIFUL BORLOTTI BEANS. You could add pancetta when frying off the veg, if you like, or hold off on the parmesan and it's entirely plant-based. Switch up the beans depending on what you have to hand - white beans work just as well. One thing not to skimp on is that finishing drizzle of quality olive oil.
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Pasta e Fagioli
Rated 5.0 stars by 1 users
Servings
4
Cook Time
40 minutes
This is a traditional dish from Italy, essentially being a bean + pasta soup. There are so many variants, but this one is pretty classic and showcases our BEAUTIFUL BORLOTTI BEANS. You could add pancetta when frying off the veg, if you like, or hold off on the parmesan and it's entirely plant-based. Switch up the beans depending on what you have to hand - white beans work just as well. One thing not to skimp on is that finishing drizzle of quality olive oil.
Ingredients
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2 tbsp extra virgin olive oil, plus extra to serve - we love Citizens of Soil
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1 onion, finely diced
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1 large carrot, finely diced
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1 stick of celery, finely diced
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2 garlic cloves, finely chopped
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2 sprigs rosemary, leaves roughly chopped
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1 jar of Queen Borlotti Beans or Organic White Beans - with their bean stock
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1 x 400g tin chopped tomatoes
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700ml stock, veg or meat
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2 bay leafs (optional)
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50g parmesan, + the rind (optional)
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200g small pasta such as dittalini, maccheroni or we love Northern Pasta Co’s Gigli!
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A handful of fresh parsley or basil (roughly 15g), roughly chopped
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The juice of half a lemon
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75g diced pancetta
Optional Extras
Directions
Heat the oil in a pan over a medium heat. Add the onion, carrot and celery with a good pinch of salt and fry gently for 12-15 minutes until soft and translucent. Add the pancetta at this point too, if using.
Add the chopped rosemary and garlic to the pan and cook for a minute more until fragrant.
Pour in the chopped tomatoes, stock, bay leaves and parmesan rind (if using). Bring to the boil and lower to a simmer for 5-6 minutes. Reserve about ¼ beans from the jar and add the rest with their bean stock to the pan. Simmer for a couple of minutes to warm the beans through.
Add the reserved beans to a blender along with 1.5 ladlefuls of the mixture from the pan. Blend until smooth then pour this back into the pan with the rest of the stock - this will help to thicken the soup. Mix to combine and simmer for a further 4-5 minutes.
Check for seasoning - we’ll be cooking the pasta directly into the soup so it must taste good. Bring to a moderate boil then add the pasta. Cook for around 8 minutes, until al dente, stirring every so often to make sure it isn’t sticking - add a splash of water if it looks like it needs it.
Add the grated parmesan, parsley/basil and the juice of half a lemon. Stir to combine, remove from the heat and allow to sit for a few minutes to let the flavours mingle
Serve into bowls, drizzled with your best olive oil and extra Parmesan.
