Pasta e fagioli

Pasta e fagioli


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About this recipe: This Italian stew marries small pasta shapes and beans to make a filling supper dish.

Brenda Houghton

Serves: 6 

  • 2 tablespoons olive oil
  • 75 g (2¾ oz) carrots, diced
  • 1 stick celery, chopped
  • 3 cloves garlic, crushed
  • 50 g (1¾ oz) onions, chopped
  • 1 tablespoon chopped fresh rosemary
  • 400 g (14 oz) canned borlotti or pinto beans, drained and rinsed
  • 600 ml (1 pint) tomato passata
  • 300 ml (10 fl oz) vegetable stock
  • 1 teaspoon caster sugar
  • 125 g (4½ oz) dried small pasta shapes, such as shells
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper
  • To garnish: a few fresh sprigs of rosemary
  • To serve: 25 g (1 oz) Parmesan cheese, grated

Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

  1. Heat the oil in a flameproof casserole and gently fry the carrots, celery, garlic, onions and rosemary for 10 minutes, or until softened but not coloured.
  2. Stir in the beans, passata, stock and sugar and bring to the boil. Then cover, reduce the heat and simmer for 25 minutes, or until the vegetables are tender.
  3. Add the pasta and parsley and season to taste then simmer, covered, for a further 10-15 minutes until the pasta is al dente. Serve sprinkled with rosemary and Parmesan cheese.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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