Andrea's pasta e fagioli

    1 hour 15 min

    This is a recipe I adapted from my grandmother's. This warm and comforting soup is easy to make and perfect for a Sunday evening with crusty ciabatta.

    716 people made this

    Serves: 8 

    • 3 tablespoons olive oil
    • 1 onion, quartered then halved
    • 2 cloves garlic, minced
    • 1 (700g) jar passata
    • 1.2L (2 pints 2 fl oz) water
    • 2 tablespoons fresh chopped parsley, or 1 tablespoon dried
    • 2 tablespoons fresh chopped basil, or 1 tablespoon dried
    • 1 tablespoon fresh chopped oregano, or 1 1/2 teaspoons dried
    • 1 teaspoon salt
    • 1 (400g) tin cannellini beans, drained
    • 1 (400g) tin haricot beans, drained
    • 30g (1 oz) grated Parmesan cheese
    • 1 (500g) packet macaroni pasta

    Prep:5min  ›  Cook:1hr10min  ›  Ready in:1hr15min 

    1. In a large stockpot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until soft.
    2. Reduce heat and stir in passata, water, parsley, basil, oregano, salt, cannellini beans, haricot beans and Parmesan. Simmer 1 hour.
    3. Cook macaroni according to packet instructions; drain. Stir into soup.

    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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    Reviews in English (566)


    Altered ingredient amounts. Use less macaroni and add spicy sausage for the non-vegetarian fraternity.  -  16 Sep 2010


    Fantastically simple to make - a hit with all the family - real comfort food. he flavour reminded me of my time in Naples.  -  16 Sep 2010


    Altered ingredient amounts. Add a splash of tabasco for a slight variation and to make it a real winter warmer  -  16 Sep 2010