RecipesLunch
Lunch
Pasta e Fagioli
A thick bean and small pasta soup, part of the beans blended in, with rosemary and garlic, ladled into bowls with olive oil and parmesan.
- Serves
- 4
- Prep
- 15min
- Cook
- 40min
- Total
- 55min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 407kcal
- Protein
- 16.1g
- Carbs
- 61.5g
- Fat
- 10.9g
- Fibre
- 8g
Ingredients
For 4 servings · MetricUS
- 2 tbspolive oil
- 1onion, finely diced
- 1carrot, finely diced
- 1 stalkcelery, finely diced
- 4 clovesgarlic, minced
- 1 sprigfresh rosemary, or 1 tsp dried
- 400gchopped tomatoes
- 240gcannellini beans, drained
- 240gborlotti beans, drained
- 900mlvegetable stock
- 150gditalini or other small pasta
- 30gparmesan, grated, plus extra to serve
- salt and black pepperto taste
- extra virgin olive oilto finish
- 2 tbspolive oil
- 1onion, finely diced
- 1carrot, finely diced
- 1 stalkcelery, finely diced
- 4 clovesgarlic, minced
- 1 sprigfresh rosemary, or 1 tsp dried
- 14 ozcrushed tomatoes
- 9 ozcannellini beans, drained
- 9 ozborlotti or pinto beans, drained
- 3¾ cupsvegetable stock
- 5½ ozditalini or other small pasta
- 1/3 cupparmesan, grated, plus extra to serve
- salt and black pepperto taste
- extra virgin olive oilto finish
Method
Build the base.
Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 8 minutes, stirring often, until soft.
Add the garlic and rosemary and cook for 1 minute until fragrant.
Stir in the chopped tomatoes and cook for 3 minutes to concentrate them slightly.
Build the soup.
Add the cannellini beans, borlotti beans and vegetable stock. Bring to a simmer.
Ladle about a third of the soup, mostly beans and some liquid, into a blender or jug and blend until smooth. Stir it back into the pot. This is what gives the broth its body, so don't skip it even if the blender feels like a faff.
Simmer uncovered for 15 minutes to let the flavours come together and the broth thicken further.
Cook the pasta.
Stir in the pasta and cook according to pack timing, stirring occasionally so it doesn't stick to the bottom. The pasta will keep absorbing liquid, so add a splash of water or stock if the soup gets too thick.
Finish and serve.
Remove the rosemary sprig if using fresh. Stir in the parmesan and season with salt and pepper.
Ladle into bowls, finish with a drizzle of extra virgin olive oil and more parmesan, and serve straight away.