Italian Pasta and Beans

    Italian Pasta and Beans


    148 people made this

    About this recipe: Also known as pasta e fagioli, which has humble beginnings as a peasant dish. This recipe makes the slightly thinner soup version, if you like yours thicker, use less stock.

    Serves: 12 

    • 1 small onion, chopped
    • 1 small carrot, grated
    • 1 stick celery, chopped
    • 1 clove garlic, finely chopped
    • 110g prosciutto, finely chopped
    • 1 tablespoon olive oil
    • 1.5 litres chicken stock
    • 750ml tomato juice
    • 510g kidney beans
    • 1 tablespoon dried parsley
    • 2 teaspoons dried basil
    • 1/8 teaspoon ground cayenne pepper
    • 1 tablespoon distilled malt vinegar
    • 2 teaspoons caster sugar
    • salt and pepper to taste
    • 450g ditalini pasta (or any other small pasta shape)

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. In a large stock pot, saute onions, carrots, celery, garlic and prosciutto in olive oil until onion is transparent.
    2. To stock pot add chicken stock, tomato juice, kidney beans, parsley, basil, cayenne pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
    3. Fill a separate stock pot 3/4 full of water and bring to the boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

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