Pasta e fagioli, which roughly translates as 'pasta and beans', is a rustic Italian soup recipe that's packed with pasta, beans and seasonal veggies. Perfect for a hearty lunch, or serve with some bread alongside for a filling supper. We used pasta di gragnano, but any small pasta shape would work well.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
484
Ingredients
150 g pancetta, diced
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 garlic cloves, crushed
2 rosemary sprigs, leaves picked and roughly chopped
400 g cannellini beans (drained weight), rinsed
1 .2 litre vegetable stock
200 g small pasta shape, we used pasta di gragnano
100 g cavolo nero, stalks removed and roughly chopped
50 g Pecorino, shaved
Small handful parsley, leaves picked and roughly chopped
Directions
Step 1Heat a large, deep-sided frying pan over medium heat. Add the pancetta and fry for 5min until golden and crispy. Remove to a plate with a slotted spoon. Reduce heat to low and add the onion, celery and carrot. Fry gently for 15min until softened.
Step 2Add garlic and rosemary and fry for 1min until fragrant. Add the cannellini beans and return the pancetta to the pan.
Step 3Add stock and pasta. Increase the to a boil and reduce to a simmer for 10min (adding the cavolo nero for the final 2min) until the pasta is cooked through. Top with the Pecorino and parsley and serve.
We’ve used cannellini beans, but you use any beans you fancy.
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
