Cook and Scale
Pasta e Fagioli
4 servings · 45 min total
Italy's beloved bean and pasta soup: creamy cannellini beans, soffritto and macaroni in a rosemary-scented broth. Rustic comfort in a bowl.
Ingredients
- 250 g macaroni
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 3 garlic, minced
- 2 tbsp tomato paste
- 500 g cannellini beans, drained
- 1 l vegetable stock
- 1 fresh rosemary
- 60 g Parmesan, grated
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the soffritto — Heat the olive oil and soften the onion, carrot and celery for 10 minutes, then add the garlic and tomato paste and cook 2 minutes.
- 2.
Simmer the beans — Add the cannellini beans, stock and rosemary, and simmer for 15 minutes. Mash a ladleful of beans and stir back in to thicken the broth.
- 3.
Cook the macaroni — Stir the macaroni into the pot and cook for 8 minutes until tender, loosening with a little water if needed.
- 4.
Finish with Parmesan — Season well, stir through the Parmesan and a swirl of olive oil, and serve hot.