PASTA E FAGIOLI

A rustic bean and pasta soup.

prep
30 MINS
cook
40 MINS
serves
4
prep
30 MINS
cook
40 MINS
serves
4

Ingredients

  • 1 cup dry borlotti or cannellini beans, soaked overnight in cold water and drained
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 3 sticks celery, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup Prodivore d'Italia Italian Tomato & Chilli Paste
  • 1½ cups vegetable stock or water
  • 400g can chopped tomatoes
  • 1 cup dry penne pasta
  • Extra virgin olive oil, extra, for drizzling
  • Freshly grated parmesan cheese, for serving

Method

Step 1

Put beans in a saucepan and cover with 1 litre of cold water. Bring to the boil, reduce heat and simmer for 30-40 minutes or until tender. Drain, reserving ½ cup of cooking water. Transfer half the beans to a food processor with the reserved cooking water and puree. Set aside.

Step 2

Meanwhile, heat oil in a large heavy based saucepan over medium heat. Cook onion and celery for 4-5 minutes or until softened. Add garlic and stir for 2 minutes without browning garlic. Add rosemary and Prodivore d'Italia Paste and stir to combine. Pour in stock and tomatoes, increase heat and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.

Step 3

Add pasta to soup stirring regularly for 15 minutes or until al dente.

Step 4

Stir in pureed beans and whole beans, heat through. Season to taste and serve drizzled with oil and parmesan.


Tip

Using an oiled tablespoon or cup measure for the paste, allows the paste to slide out cleanly.