Easy Pasta e Fagioli
This Italian-inspired bean and pasta soup is very filling and only needs a grating of Pecorino or Parmesan cheese and some crusty bread.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1/2 onion, diced
- 1 clove garlic, chopped
- 1 (700g) jar passata
- 1 (500g) tub chicken stock
- freshly ground black pepper to taste
- 1 tablespoon dried parsley
- 1/2 tablespoon dried basil leaves
- 175g (6 oz) macaroni, or other small pasta shape
- 1 (400g) tin cannellini beans, drained and rinsed
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until soft. Add garlic and sauté briefly. Stir in passata, chicken stock, pepper, parsley, basil and macaroni; simmer for 20 minutes.
- Add beans to the sauce mixture and simmer for a few minutes.
Tip:
If you're looking for a vegan dish, just substitute vegetable stock for the chicken stock in this recipe.
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Reviews & ratings
Average global rating:
(186)
Reviews in English (149)
really good, would make again! - 28 Jan 2010
Really easy to make and very tasty. - 05 Jan 2010
I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated. - 30 Dec 2003 (Review from Allrecipes US | Canada)