Pasta e Fagioli
By Groceree
Also known as Pasta e Fasoi · Pasta Fazool
Borlotti beans simmered with soffritto, rosemary and a little tomato, part of them blended to thicken the broth, with small pasta cooked right in the pot. Somewhere between soup and stew.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 40 min
- Total
- 1 h
Ingredients
- tinned borlotti beans800 g
olive oil4 tbsp
onions1
carrots1
celery sticks1
garlic cloves2
fresh rosemary1 sprig
tomato paste1 tbsp
vegetable stock1.2 l
ditalini150 g
chilli flakes (optional)1 pinch
salt1 tsp
black pepper½ tsp
water (optional)250 ml
Instructions
- 01
Finely chop the , and and fry them gently in 3 tbsp of the for 10 minutes until soft and sweet.
- 02
Crush the and add it with the and the , and cook for 2 minutes.
- 03
Drain and rinse the . Add them with the and simmer for 15 minutes.
- 04
Take out the . Scoop out a third of the with some liquid, blend until smooth, and stir back in.
- 05
Add the and cook in the soup for 8 to 10 minutes, stirring often, until al dente. Add some of the if it gets too thick.
- 06
Season with the and the , if using, and rest for 5 minutes. Serve drizzled with the remaining , with the ground over the top.
Notes
- Blending some of the beans gives the creamy body — no cream needed.
- Cook the pasta in the soup so its starch thickens the broth.
- Many cooks fry pancetta with the soffritto or simmer a Parmesan rind in the broth; leave them out and it is vegan.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 18 g
- Carbs
- 68 g
- Fat
- 12 g
Estimated from the ingredients.
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