Pasta e Fagioli
Traditional Italian pasta fagioli recipe is a complete meal of creamy pasta fagioli soup recipe enhanced with smoked pancetta and borlotti beans, known for its authentic flavour. Delicious pasta fazool recipe which is quick and easy to make! Your whole family will be delighted!
Servings: 4 people
Calories: 585kcal
Equipment
- Large saucepan
Ingredients
- 1 L Vegetable stock
- 250 g Cannellini beans
- 250 g Borlotti beans
- 200 g Pasta
- 150 g Carrots
- 150 g Celery
- 100 g Pancetta
- 75 g Onions
- 50 ml Olive oil
- 25 g Tomato paste
- 20 g Parmesan rinds Optional
- 5 g Rosemary
- 5 g Garlic
- 2 Bay leaves
- Salt and Pepper
Instructions
- Chop the rosemary, put in a small bowl and drizzle with 20 ml of extra virgin olive oil. (this rosemary oil will be used to add extra flavour at the end)
- Pour the remaining oil in a hot large saucepan, then add the pancetta lardons (or small cubes) and cook down until crispy.
- Add the small, diced carrots, celery, onions, and the bay leaves, then cook for 5 minutes stirring regularly.
- Then add the parmesan rinds (optional), the chopped garlic and the tomato paste, before pouring in half of the vegetables stock, cook on a medium heat for ten minutes.
- Add the Borlotti and Cannellini beans, the pasta, and the remaining vegetables stock, cook for a further 10 / 12 minutes (depending on the pasta cooking times).
- Finish with the rosemary oil, adjust seasoning, and serve.
Video
Notes
HINT AND TIPS:
To add extra flavour to traditional Italian pasta fagioli recipe , add grated parmesan on top.If using fresh pasta, cook the beans for 10 minutes before adding the pasta, as it will cook in about 2 minutes.
This creamy pasta fagioli recipe can be made vegetarian, omitting the pancetta, and adding a teaspoon of smoked paprika. Allergens: DAIRY, GLUTEN, CELERY
Nutrition
Calories: 585kcal | Carbohydrates: 75g | Protein: 23g | Fat: 20g | Saturated Fat: 4g | Fiber: 20g
