Pasta e Fagioli
A thick, rustic soup of cannellini beans and short pasta. Italian comfort food that is wholesome and cheap.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 400 g canned cannellini beans
- 400 g canned tomatoes
- 150 g ditalini or small pasta
- 800 ml stock
- Rosemary, salt, pepper
- Parmesan to serve
Method
- Sauté onion, carrot, celery in olive oil. Add garlic and rosemary.
- Add tomatoes, beans, and stock. Simmer 15 minutes. Mash some of the beans against the side of the pot for thickness.
- Add pasta and cook until tender. The soup should be thick. Season and serve with Parmesan and a drizzle of olive oil.