Food · Pasta & Rice · Recipe · Soups & Salads · Vegetarian

Pasta e Fagioli

Argh! Every single time I cook this soup I fail to take a flatting photograph! Now, it may not be photogenic, but trust me when I say it’s delicious, ok? Becaue it is very delicious. The bad photo taking is why this recipe is going up a later than usual, because I was deliberating whether or not to even post it due to my bad photography skills.

Bad photo aside, the past few days both Ben and I have been inflicted with The Bug, which has been incredibly inconvenient and meant plans have had to be cancelled, and dinner parties avoided.

That’s one of the things I love about Christmas time – not getting sick, but the fact that everyone comes together to host parties and get togethers and you get to see the friends you haven’t seen for months, or those you keep trying to catch up with but whose schedules always seem to differ to yours. It’s the time when we make time to see those in our lives who are truly worth it.

And all of that aside, I am finally starting to feel better and so thought a nice soup, a soup that feels like a warm loving hug, would be perfection to cheer us up.

Pasta e Fagioli, aka Pasta with Beans, is the kind of soup that coats your bones to keep you warm. Although it may seem very similar to minestrone soup, it’s quite different in the fact that it is partially blended to create a thick creamy texture.


What Will I Need?

1 tbsp olive oil
1 onion, finely diced
2 carrots, finely diced
2 sticks celery, finely diced
3 garlic cloves, crushed
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried basil
2 bay leaf
2 x 400g tin borlotti beans, drained and rinsed
400g tin diced tomatoes
4 cups chicken stock
1/2 cup white wine
250g short pasta

What Now?
  1. Heat the oil in a large pot over a low-medium heat, and cook onions, celery and carrots until the onion and celery is soft, around ten minutes.
  2. Add the beans, tomatoes, herbs, wine and stock and bring to the boil.
  3. Reduce heat to low and simmer for 30 minutes.
  4. Using a stick blender, blitz the soup until smooth and creamy.
  5. Next, add the pasta and cook according to packet instructions or until al dente.
  6. Serve with crusty bread, and shaved parmesan cheese.


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