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The ingredients needed to cook Pasta e fagioli (pasta and bean soup):
- Take 1 small brown onion finely chopped
- Prepare 2 carrots finely diced
- You need 3 sticks celery finely diced
- Use 1 large clove garlic, minced
- Prepare 1 can cannelloni beans (440g)
- You need 1 can chopped tomatoes or six large tomatoes chopped
- Prepare 2 litres veggie stock
- Take 1 sprig rosemary leaves, finely chopped
- Prepare 350 g any small-shaped pasta, like ditalini
- You need Grated Parmesan to garnish
- Prepare s&p
Instructions to make Pasta e fagioli (pasta and bean soup):
- Heat large saucepan and add onion, carrot and celery - 5 minutes to soften. Then add garlic and cook for another minute. Season. Add tin of beans with its liquid, then tomatoes and stock followed by stirring in the chopped rosemary. Bring to the boil. Add pasta.
- Reduce heat to low simmer, partially cover and cook until pasta is al dente - about 8 minutes. Serve with grated Parmesan and focaccia.
- Tip: if you’re making this soup for more than one meal and will be reheating it, only add the pasta during the (re)heating, so the pasta is always al dente! The soup base can also be frozen for a quick meal later in the week.
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