Italian Pasta e fagioli recipe
A simple recipe for a heartwarming soup. Perfect for the cold winter nights, this soup is very healthy and nutritious.
Ingredients
- 500 gr of boiled beans
- 400 gr of tomato passata
- 1,2 lt chicken or vegetable stock use vegetable stock to make it vegan/vegetarian
- 150 gr of pasta
- 1 garlic clove
- 1 small onion
- 1 small celery stalk
- 1 small carrot
- chilli flakes
- 2 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Chop the carrot, onion, celery and garlic very finely.
- Heat a pot and add the olive oil, and the mixed vegetables.
- Let it cook for a few minutes then add the tomato passata and the beans.
- Add salt, pepper and chili flakes, then pour the stock.
- Cook for about 10 minutes then add the pasta. You can use broken spaghetti, egg pasta or mixed pasta, whatever you have on hand.
- Cook for another 10 minutes until the pasta is ready.
- Sprinkle with pepper and some olive oil.
- You can also add some parmigiano on top.
Notes
If you want a creamier soup, before adding the pasta, take a couple of ladle of beans and soup and blend it, then add it back to the pot and add the pasta.
If you have picky eaters that do not like the whole beans, blend all the soup before adding the pasta. In this case you may want to add a bit more water to cook the pasta.
