Italian cuisine · Soups & Stews

Pasta e Fagioli

Creamy bean stew with short pasta – the ultimate Italian comfort food.

Ingredients · for 4 servings

• 400 g borlotti beans (cooked)
• 200 g short pasta
• 1 onion
• 2 carrots
• 2 celery stalks
• 2 garlic cloves
• 400 g chopped tomatoes
• 1 sprig rosemary
• 1 l vegetable stock
• 5 tbsp olive oil
• Parmesan
• Salt
• Pepper

Instructions

1. Finely dice the onion, carrot and celery and sweat in olive oil for 10 minutes until soft.
2. Add the garlic and rosemary and toast briefly.
3. Stir in the tomatoes and beans, pour in the stock and simmer for 20 minutes.
4. Take out a third of the beans, purée them and stir them back in – this makes the soup creamy.
5. Cook the pasta until al dente directly in the soup, stirring as you go.
6. Serve with olive oil, parmesan and plenty of pepper.