Pasta e fagioli is a traditional Italian dish literally meaning pasta and beans. It is a hearty, healthy soup - a meal in a bowl. A quick Google search reveals many variations of this soup but this recipe originally came from a friend's mother and is delicious. It is also very flexible - add whatever vegetables you have on hand. Pumpkin is a nice addition.
|Sweating down the onion, carrots and celery|
|Adding the stock and tomato|
Pasta e Fagioli
- 2 litres of Beef Stock
- 2 tins of crushed tomato with garlic and onion
- 1 tin red kidney beans, drained and rinsed
- 2 sticks of celery, finely diced
- 2 onions, finely diced
- 3 carrots, finely diced
- 2 potatoes, diced
- 1 cup frozen peas
- 1-2 cloves of garlic, crushed
- 1 cup small pasta
- Chilli flakes
- Cracked black pepper
- Olive Oil
- Add oil, celery, onion, carrot, garlic, chilli flakes, black pepper to a large, heavy based saucepan and let them sweat down over a low heat until they are soft.
- Add the potato, tins of tomato, red kidney beans, beef stock and pasta.
- Bring to the boil, lower heat and simmer for about an hour.
- About 45 minutes in add the peas.
Notes - Even though I use low salt stock I find the soup salty enough without adding salt. Of course, this is personal taste and you may find you need to add a pinch of salt. The amount of chilli flakes and black pepper is likewise dependent on personal taste - I like quite a bit of bite.