PASTA AND BEAN SOUP (PASTA E FAGIOLI)
Ingredients
- 90ml/3¼fl oz extra virgin olive oil
- plus extra to serve
- 1 onion
- peeled
- chopped
- 2 garlic cloves
- peeled
- chopped
- ½ tsp dried chilli flakes
- 600g/1lb 5oz mixed vegetables (such as courgette
- fennel
- swede
- potato
- sweet potato
- leek
- celery
- carrot or peas)
- chopped into 1cm/½in cubes
- 3-4 pinches dried mixed herbs (such as rosemary
- oregano and thyme)
- salt and freshly ground black pepper
- 1 litre/1¾ pints chicken or vegetable stock
- preferably home-made
- 80g/2¾oz dried pasta
- such as penne
- 1 x 400g/14oz can beans (such as cannellini
- borlotti
- haricot or chickpeas)
- drained and rinsed
- 2 fresh bay leaves
- 50g/2oz freshly grated parmesan (or alternative vegetarian hard cheese)
- 1 large or 2 small very ripe tomatoes
- finely chopped
Directions
- Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion
- garlic and chilli flakes and fry for 2-3 minutes
- or until softened.
- Add all of the mixed vegetables (except the peas
- if using) and the dried mixed herbs to the pan. Season
- to taste
- with salt and freshly ground black pepper. Fry for 2-3 minutes
- or until the vegetables have softened.
- Reduce the heat to medium
- cover the pan with a lid and continue to fry for 10-15 minutes
- stirring regularly
- or until the vegetables have softened and are pale golden-brown.
- Add the stock
- pasta
- beans
- bay leaves and peas (if using)
- then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer
- covered
- for 20-25 minutes
- or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
- Meanwhile
- in a bowl
- mix together the parmesan
- chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
- To serve
- spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season
- to taste
- with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
