Pasta e Fagioli

Ingredients

• 7 oz/ 200grams short pasta (I’ve used Orecchiette)
• 1 can Fagioli beans / Borlotti beans (or you can use Cannellini beans or your preferred beans)
• 1 onion diced
• 2 medium carrots diced
• 2 medium celery sticks diced
• 2 bay leaves
• 4 garlic cloves diced or minced
• 3 tablespoons tomato paste
• 1 potato chopped into cubes
• 3 cups vegetable broth - I've used low sodium
• 2-3 cups water
• 1 teaspoon ground nutmeg
• 1 tablespoon extra virgin olive oil
• 1 Parmesan cheese rind (optional)
• Salt and black pepper to taste
• Fresh herbs such as finely chopped parsley or basil leaves
• Freshly grated parmesan cheese

Instructions

1. 1

   In a large pot, saute the onion, carrots and celery with olive oil over medium heat with the bay leaves and a good pinch of salt

2. 2

   After a few minutes when the veggies are tender, add the garlic and stir together along with the concentrated tomato paste. Saute for 3-5 minutes to fry the sauce down, if required add a dash of olive oil

3. 3

   Pour in the vegetable stock and water, season with salt and black pepper. Add the potato, nutmeg, a cube of parmesan rind (optional) and simmer with the lid on for 10-15 minutes over medium heat

4. 4

   When the vegetables are cooked, remove a cup of the broth from the pot and leave it on the side to cool down

5. 5

   Add the pasta with a pinch of salt and cook with the lid on (note you can add an extra cup of water at this time if the sauce has reduced too much or liquid is too thick)

6. 6

   While the pasta is cooking, drain the can of beans and add a quarter of the beans to a blender along with the reserved broth on the side. Blend to create a creamy sauce

7. 7

   When the pasta is half way cooked, add the remaining beans and the creamy sauce to the pot and allow it to cook together for a few minutes.Remove the bay leaves and parmesan rind. Serve your Pasta e Fagioli soup with a sprinkle of chopped parsley and freshly grated Parmigiano Reggiano cheese and enjoy!