Pasta E Fagioli | Pasta & Bean Soup Recipe
By Meni Valle
A hearty and nourishing pasta recipe by Meni Valle from her latest cookbook "The Mediterranean Cook, A Year of Seasonal Eating".
Pasta e fagioli is a classic Italian pasta and bean soup that’s often referred to as a peasant dish due to the soup’s staple ingredients that can be found in most pantries. Not only is it warm and nourishing, it is also healthy and filling.
Serves 4–6
Ingredients
- 250 g (9 oz) dried cannellini beans, soaked in cold water overnight (or 1 × 400 g/14 oz tin cannellini beans, rinsed and drained)
- 60 ml (¼ cup) extra virgin olive oil, plus extra for drizzling
- 1 brown onion, finely diced
- 2 garlic cloves, finely chopped 1 celery stalk, sliced
- 1 carrot, diced
- 250 g (1 cup) tomato passata (pureed tomatoes)
- 2 dried bay leaves
- 1 teaspoon dried oregano
- 250 g (9 oz) small pasta, such as ridged elbows
- pinch of chilli flakes (optional) salt and pepper, to taste
- shaved parmesan, to serve
Method
If using dried beans, drain and rinse them well, then transfer to a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 1½ hours or until the beans are soft, adding more water if necessary. Drain and set aside. Skip this step if using tinned beans.
Heat the olive oil in a large saucepan over medium heat, add the onion and saute for 2 minutes or until starting to soften. Add the garlic and cook for 2 minutes or until golden, then add the celery, carrot, tomato passata, bay leaves, oregano and 1 litre (4 cups) of water. Bring the mixture to the boil and add the pasta, then reduce the heat to a simmer and cook until the pasta is almost al dente. Add the beans and chilli flakes (if using), and continue to cook for 10 minutes. Season well with salt and pepper.
Divide the pasta e fagioli among bowls and serve with an extra drizzle of olive oil and shaved parmesan scattered over the top.
Book credit: The Mediterranean Cook by Meni Valle, published by Smith Street Books. Photography © Stephanie Stamatis and Hugh Davison
