Pasta e fagioli
A thick soup of borlotti beans and small pasta, scented with rosemary and garlic and finished with a swirl of raw olive oil.
Photo : Spinoziano · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
- Heat the oil in a large pan and sweat the onion, carrot and celery over medium heat for 8 minutes without browning.
- Add the garlic and rosemary, let them sizzle for 1 minute, then stir in the tomato purée and cook it out for 2 minutes.
- Pour in the chopped tomatoes, beans and stock. Bring to the boil, then simmer covered for 15 minutes.
- Fish out the rosemary sprigs. Scoop out two ladlefuls of soup, blend them and stir them back in to thicken the base.
- Add the pasta and cook at a gentle boil, stirring often, until al dente, 8 to 10 minutes. Add a splash of water if the soup gets too thick.
- Season with salt and pepper and rest off the heat for 5 minutes.
- Serve in deep bowls with a drizzle of olive oil and a pinch of chilli flakes.
This Italian farmhouse soup thickens as it cools. The next day, loosen it with a little hot water and it will taste even better.
