20min 2 ppl
Pasta e Fagioli
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 11 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 22g
Carbs 64g
Fats 10g
About this dish
Cannellini beans and short pasta in a thick, rustic broth seasoned with rosemary and parmesan — Italian peasant food at its most comforting and nourishing.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- onionfinely diced1
- carrotsfinely diced2
- celery sticksfinely diced2
- garlic clovesminced4
- rosemary1 sprig
Dairy & Eggs
- parmesan rindoptional, for flavour1
- parmesanfinely grated, to serve40 g
Tins & Jars
- tins cannellini beansdrained and rinsed2 x 400 g
- tomato purée2 tbsp
- vegetable stock1.2 litres
Dried Goods
- ditalini or small tubular pasta200 g
Spices & Seasonings
- salt to taste
- black pepper to taste
Oils & Condiments
- olive oil2 tbsp
- extra virgin olive oil to serve
Utensils
- large heavy-based pan
- wooden spoon
- ladle
- potato masher or blender
- chef's knife
- chopping board
- grater
- deep serving bowls
Method
1
Finely dice the onion, carrots and celery. Mince the garlic. Drain and rinse the cannellini beans. Grate the parmesan for serving.
Approx. 10 minutes
2
Heat the olive oil in a large heavy-based pan over medium heat.
Approx. 2 minutes
3
Add the onion, carrots and celery. Cook, stirring occasionally, for 10 minutes until softened and golden.
Approx. 10 minutes
4
Add the garlic and cook for 1 minute until fragrant.
Approx. 1 minutes
5
Stir in the tomato purée and cook for 2 minutes to deepen its flavour.
Approx. 2 minutes
6
Add the cannellini beans, vegetable stock, rosemary sprig and parmesan rind if using. Bring to a boil.
Approx. 5 minutes
7
Reduce the heat and simmer gently for 15 minutes to develop the flavours.
Approx. 15 minutes
8
Remove half the beans with a ladle and mash or blend them until smooth. Return to the pot to thicken the broth.
Approx. 3 minutes
9
Add the pasta to the pot and cook for the time stated on the packet, stirring frequently, until al dente. Add more stock or water if it becomes too thick.
Approx. 10 minutes
10
Remove the rosemary sprig and parmesan rind. Season generously with salt and black pepper.
Approx. 1 minutes
11
Serve in deep bowls with a drizzle of extra virgin olive oil and a generous sprinkle of grated parmesan.
Approx. 2 minutes
