Pasta e fagioli

Name: Pasta e fagioli
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stick, finely chopped; 3 garlic cloves, crushed; 1 rosemary sprig; 2 tbsp tomato purée; 2 tins borlotti beans (400 g), drained; 800ml vegetable stock; 120g small pasta, such as ditalini

A thick, rustic bean and pasta soup flavoured with rosemary and parmesan rind.

Time45 min
LevelEasy
Costabout £0.88 a head

4 servings

Ingredients

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2 tbspolive oil
1onionfinely chopped
1carrotfinely chopped
1celery stickfinely chopped
3garlic clovescrushed
1rosemary sprig
2 tbsptomato purée
2tins borlotti beans (400 g)drained
800 mlvegetable stock
120 gsmall pastasuch as ditalini

Method

1
Heat the oil and cook the onion, carrot and celery for 10 minutes until soft.
10 min
2
Add the garlic, rosemary and tomato purée and cook for 2 minutes.
3
Tip in the beans and stock, bring to the boil and simmer for 15 minutes.
15 min
4
Lightly mash about a third of the beans against the side of the pan to thicken the soup.
5
Add the pasta and cook for 8 minutes until tender, adding a splash of water if too thick.
8 min
6
Remove the rosemary stalk, season and finish with olive oil.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.