Pasta e Fagioli

Whenit’s cold and you’re craving soup, a bowl of pasta e fagioli is the only way to go. Filled with pasta, beans and greens, this hearty tomato-based soup will warm you up in no time!

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Course: Pasta and Noodles, Soup

Cuisine: Italian

Diet: beans, covolo nero, pasta, tomatoes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

2 tablespoons extra virgin olive oil
1 leek, thinly sliced into half-moon rounds
1 shallot, finely chopped (*or skip the shallot and leek and use a large brown onion)
2 carrots, finely diced
2 garlic cloves, minced
½ teaspoon chilli flakes
2 bay leaves, fresh or dried
6 springs fresh thyme
1 teaspoon dried marjoram
½ teaspoon dried oregano
1 tablespoon tomato paste, heaped
4 cups low-sodium vegetable stock
2 cups water
400 g can chopped tomatoes
2x400 g cans of beans, cannellini, four bean mix, chickpeas, butter beans, kidney beans, rinsed and drained
3 covolo nero or silverbeet leaves, stalks removed and thinly sliced
1 Parmesan rind, optional but recommended
½ teaspoon salt
Pepper to taste
1 cup dried small pasta, small shell, ditalini, elbow, macaroni, cavatelli

Garnishes

Fresh thinly sliced basil
Freshly grated parmesan
Olive oil drizzle
Red wine vinegar
Chilli flakes
Crusty bread, to serve

Instructions

In a large stockpot or Dutch oven, heat the oil over medium-low heat. Cook the leek, shallot and carrots, slowly and stirring frequently, for 8-10 minutes until starting to soften but not coloured.
2 tablespoons extra virgin olive oil, 1 leek, 1 shallot, 2 carrots
Stir in all the aromatics: the garlic, chilli flakes, if using, bay leaves, thyme, marjoram and oregano. Cook until fragrant, about 1 minute. Stir in and cook off the tomato paste, for 3-4 minutes.
2 garlic cloves, ½ teaspoon chilli flakes, 2 bay leaves, 6 springs fresh thyme, 1 teaspoon dried marjoram, ½ teaspoon dried oregano, 1 tablespoon tomato paste
Add the stock, water*, chopped tomatoes, beans, covolo nero and parmesan rind. Stir and bring to a simmer, stirring every now and then, for about 20 minutes or until the covol nero is tender and the broth is a deep and rich red colour.
4 cups low-sodium vegetable stock, 2 cups water, 400 g can chopped tomatoes, 2x400 g cans of beans, 3 covolo nero or silverbeet leaves, 1 Parmesan rind
In a separate small pot, cook the pasta as per the packet directions. Drain and divide among the bowls.
1 cup dried small pasta
When the soup is ready and piping hot, season with salt and pepper, remove the bay leaves and parmesan rind, and add ladleful’s to the bowls over the pasta. Top with garnishes like basil, freshly grated parmesan, and a drizzle of olive oil and red wine vinegar. Buon appetito!
½ teaspoon salt, Pepper to taste, Fresh thinly sliced basil, Freshly grated parmesan, Olive oil drizzle, Red wine vinegar, Chilli flakes, Crusty bread

Notes

You can use a brown onion in place of the leek and shallot if you prefer.

If you use dry beans instead of canned, remember to soak them overnight. Save the soaking liquid and use it in place of the water in the recipe.

A note on the pasta: You can absolutely cook the pasta in the soup, and have the starch released by the pasta thicken up the soup. BUT, pasta continues to expand when left in liquid, so any leftovers can be quite unpleasant to eat. I recommend dirtying an extra pot and cooking the pasta separately, then it’s fresh and al dente no matter when you eat the soup.

If you prefer a thicker, creamier soup, use a stick blender to blend ¼ of the beans with some stock and then pour it back into the soup with the covolo nero to simmer.

Store the soup and pasta in separate containers in the fridge for up to 4 days.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition