Pasta e Fagioli Soup Recipe
Healthy choice
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Main meals
Soups
Stefano called this Italian classic a ‘poor person’s food,’ but frankly it’s more like the ultimate lazy person’s dish! No slicing and dicing required here, just chuck everything in a pot and let the magic unfold.
You will need
Serves 4
- 250 grams orecchiette pasta, or any pasta of your choice
- 400 grams dried cannellini beans, soaked 8–12 hours in a bowl of water, drained and rinsed
- 4 garlic cloves
- 2 potatoes, cut into half
- 1 carrot, cut into half
- 1 bunch of celery, roughly cut into pieces
- 2 whole brown onions, skin removed
- 2 leaves sage
- Pinch of rosemary
- 1 tablespoon tomato paste
- Olive oil
- Salt
Recipe: Stefano de Pieri
Directions
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Step 1
Place the beans, garlic, potato, carrot, celery, onion, sage, rosemary and tomato paste into a pot and cover with water. Season with a good pinch of salt.
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Step 2
Bring to a boil, cover it with a slight opening, and continue to simmer over low/medium heat for approximately 30–40 minutes or until the beans are tender and the soup has thickened.
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Step 3
Once the vegetables are soft, remove the celery, onions, and garlic from the soup. Next, take out the potatoes and carrots and transfer into a moulin or potato ricer to smash them, then place the mashed mixture back into the soup and stir through to thicken.
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Step 4
Cook the pasta as per package instructions, then add it to the soup, mixing it through.
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Step 5
To serve, drizzle some olive oil over the top and enjoy!
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Recipe: Stefano de Pieri
