Pasta e Fagioli (Pasta and Borlotti Bean Soup)
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Ingredients
- 40 ml extra virgin olive oil
- 100 g onion, finely chopped
- 100 g carrots, diced
- 100 g celery stalks, diced
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 800 g tinned borlotti beans
- 400 g tinned chopped tomatoes
- 700 ml vegetable stock
- 150 g dried small pasta shapes
Nutrition (per serving)
- Calories
- 479 kcal
- Protein
- 21.3 g
- Carbohydrate
- 63.5 g
- of which sugars
- 9.2 g
- Fat
- 11.4 g
- of which saturates
- 1.8 g
- Fibre
- 15.8 g
- Salt
- 2.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the onion, carrots and celery and cook for 10 minutes until softened. Add the garlic and chilli flakes and cook for 1 minute.
- 2
Drain and rinse the borlotti beans. Blitz half with a splash of water until smooth, and keep the rest whole.
- 3
Add the blitzed and whole beans to the pan with the chopped tomatoes and vegetable stock. Bring to the boil, then simmer for 15 minutes.
- 4
Add the pasta and cook for a further 8-10 minutes, or according to the pack instructions, until tender.
- 5
Season to taste and ladle into bowls to serve.
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