30 May 2018 1 Min Read
RECIPE | Italian bean and pasta soup (pasta e fagioli)
This classic soup is as hearty as it is heart-warming
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Serves: 4
Ingredients:
30ml (2 tbsp) olive oil, plus extra to serve
1 onion, finely chopped
3 garlic cloves, finely chopped
30ml (2 tbsp) finely chopped fresh rosemary
2 bay leaves, fresh or dried
4 celery sticks, finely chopped
1 bunch fresh flat-leaf parsley, chopped
50g butter
30ml (2 tbsp) cake flour
1 x 400g can pinto beans or red kidney beans, rinsed and drained
1 x 400g butter beans, rinsed and drained
1 x 400g borlotti beans, rinsed and drained
1 litre vegetable stock
250ml (1 cup) dry white wine
200g (1 cup) grated parmesan cheese
150g (1 cup) uncooked penne pasta
Method:
- Heat the oil in a large pot and gently fry the onion until soft.
- Add garlic, rosemary and bay leaves and stir-fry for a minute, then add the celery and half the chopped parsley.
- Stir in the butter and continue cooking until celery is soft.
- Sprinkle in the flour and stir so that ingredients are well coated, then add all the beans and pour in the stock and wine.
- Simmer for about 20 minutes, then stir in the parmesan cheese and pasta and cook until pasta is al dente. The soup can be thinned down with a little more wine if required.
- Stir in the remaining parsley and an extra swirl of olive oil and serve.
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