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Pasta e Fagioli

The Italian peasant soup that feeds a family for pennies. Pasta and beans might sound basic but the combination is genuinely satisfying - thick, hearty and full of flavour.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tin (400g) cannellini beans, drained
  • 1 tin (400g) chopped tomatoes
  • 150g small pasta (ditalini or macaroni)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tsp dried oregano
  • 750ml vegetable stock
  • 2 tbsp olive oil
  • parmesan to serve (optional)

Method
 

  1. Heat the olive oil in a large saucepan. Add the onion, carrot and celery. Cook for 5 minutes until soft.
  2. Add the garlic and oregano, cook for 1 minute.
  3. Pour in the chopped tomatoes, stock and half the beans. Bring to a simmer.
  4. Mash the remaining beans with a fork and add them to the soup - this thickens it beautifully.
  5. Add the pasta and cook for 10-12 minutes until the pasta is tender.
  6. Season well with salt and pepper. Serve with a drizzle of olive oil and parmesan if you like.