Pasta Fagioli Soup
40 min
4 servings
Ingredients
- 1/1 tbsp olive oil
- 1 carrot
- 1 celery stalk
- 1 red bell pepper
- 1 yellow (white) onion
- 2 garlic cloves
- 28 oz borlotti beans (cranberry beans), , canned or pre-cooked (800g)
- 1 cup small pasta shape, , ditali, ditalini or tubetti (200g)
- 4 cups chicken stock (or vegetable), ( 1 litre)
- 14 oz (400g) canned plum tomatoes, (400g)
- salt and pepper
Directions
- 1
Finely chop the carrot, celery, red bell pepper and onion. Saute the veg in a large pot with the olive oil for 5-10 minutes until soft, don't let it brown. Chop the garlic and add it to the veg then saute for another 1-2 minutes.
- 2
Once all the veggies are soft add the chicken or vegetable stock and canned plum tomatoes. Bring it to a boil then turn down to a simmer for 10 minutes.
- 3
Add the half of the borlotti beans (cranberry beans) and simmer for 1-2 minutes then blitz around half of the soup for a smoother, thicker texture using an immersion (hand-held) blender.
- 4
Next, add the other half of the borlotti beans, pasta and simmer the soup for another 7-8 minutes or until the pasta is al dente and soup has thickened, serve.