Pasta e Fagioli (Pasta and beans)
This delicious Italian soup of pasta and beans is a family favourite recipe.
Servings: 4
Ingredients
- 2 cups dried borlotti beans
- 1 tbs olive oil
- 3 bay leaves
- 1 onion diced
- 1 carrot diced
- 1 zucchini diced
- 1 cup pumpkin diced
- 3 cloves garlic crushed
- 400 g crushed tomatoes
- 1 litre beef stock
- 1 ½ cups small pasta such as elbows or ditalini
- parmesan cheese to serve
Instructions
- Soak beans in water overnight. Drain and refresh under cold water. (If your short on time use canned beans this will also reduce the cooking time)
- Heat oil in a large saucepan over medium high heat . Add the onion and bay leaf and cook until soft around 2-3 minutes before adding the remaining vegetables. Sweat the vegetables out for 10 minutes or until soft. Season with salt and pepper.
- Add beans, tomatoes and stock to pot and raise heat to high. Bring soup to the boil and then reduce heat to medium and cook for 40 minutes stirring occasionally.
- Once the beans are almost cooked bring the soup to the boil once again and add your pasta. Cook for 6 to 8 minutes or until pasta is cooked al dente. You may need to add extra water at this point as the pasta will soak up the water.
- Allow soup to rest and to cool for a few minutes. Ladle soup into bowls. Drizzle with olive oil and top with lots of grated cheese. Serve with crusty bread
Notes
Have you made this recipe? Don't forget to tag me on Instagram @mrsfoodiemumma and use the hashtag #mrsfoodiemumma