Name: Pasta e fagioli (pasta and beans)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 4 garlic cloves, finely chopped; 1 litre chicken or vegetable stock (4 cups); 600 ml tomato passata; 230 gm dried cannellini beans, soaked in cold water overnight, drained; 1 rosemary sprig; 230 gm dried ditali (see note); To serve: finely grated parmesan, rosemary leaves and extra-virgin olive oil

Pasta e fagioli (pasta and beans)

Proof that good food needn't be fancy.

Serves 6

Prep

20M

Cook

Total

1H 20M

This soup is proof that good food needn’t be fancy. Short pasta, earthy cannellini beans, passata, a top-notch stock, plus some gentle simmering results in this humble, soul-reviving Italian soup. Go hard on the crusty bread too. You’ll need to begin this recipe a day ahead to soak the beans.

Want a fast pasta e fagioli recipe?

Ingredients

2 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

4 garlic cloves, finely chopped

1 litre chicken or vegetable stock (4 cups)

600 ml tomato passata

230 gm dried cannellini beans, soaked in cold water overnight, drained

1 rosemary sprig

230 gm dried ditali (see note)

To serve: finely grated parmesan, rosemary leaves and extra-virgin olive oil

Method

Main

1.Heat olive oil in a saucepan over medium heat, add onion, carrot, celery and garlic and sauté until tender (8-10 minutes). Add stock, tomato passata, beans and rosemary and cook until beans are tender (30-40 minutes). Add pasta, season to taste and cook, stirring occasionally, until al dente (5-10 minutes). Serve hot, scattered with parmesan and rosemary leaves and drizzled with extra-virgin olive oil.

Note Ditali is a short tubular pasta available from select delicatessens. If unavailable, substitute any small pasta.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin