Pasta e Fagioli

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.

Ingredients ..

Sweating down the onion, carrots and celery

Adding the stock and tomato

Ready to eat ..

Pasta e Fagioli

Ingredients

• 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

Method

1. 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.  
2. Add the potato, tins of tomato, red kidney beans, beef stock and pasta.  
3. Bring to the boil, lower heat and simmer for about an hour.
4. 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.

To serve - delicious as it is but it is also lovely with a sprinkle of parmesan cheese, some crusty bread and a nice glass of red ;)