Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Ingredients: 4 tablespoons extra-virgin olive oil (divided); 1 medium onion (finely chopped); 2 carrots (finely chopped); 2 ribs celery (finely chopped); Sea salt and freshly ground black pepper; 4 cloves garlic (pressed or minced); 1 x 400g tin best quality chopped tomatoes; 2 tablespoons tomato puree; 600 ml vegetable or chicken stock; 2 bay leaves; 2 x 400g tins cannellini beans or chickpeas (rinsed and drained); 120 g pasta of choice; 2 cups chopped kale (finely chopped); Handful fresh parsley (finely chopped); Juice of ½ lemon; Parmesan rind (optional); Additional chopped parsley; Black pepper; Grated Parmesan cheese or light drizzle of olive oil

Ingredients

4 tablespoons extra-virgin olive oil divided
1 medium onion finely chopped
2 carrots finely chopped
2 ribs celery finely chopped
Sea salt and freshly ground black pepper
4 cloves garlic pressed or minced
1 x 400g tin best quality chopped tomatoes
2 tablespoons tomato puree
600 ml vegetable or chicken stock
2 bay leaves
2 x 400g tins cannellini beans or chickpeas rinsed and drained
120 g pasta of choice
2 cups chopped kale finely chopped
Handful fresh parsley finely chopped
Juice of ½ lemon
Parmesan rind optional

Optional Garnishes:

Additional chopped parsley
Black pepper
Grated Parmesan cheese or light drizzle of olive oil

Method

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in chopped tomatoes and tomato puree. Cook for 5 minutes, stirring occasionally.
Pour in vegetable or chicken stock and hot water. Add bay leaves and bring to a simmer. Let it simmer for about 15-20 minutes to allow the flavours to meld together.
Add rinsed and drained cannellini beans or chickpeas to the pot. Continue to simmer for an additional 10 minutes.
In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Add chopped kale to the soup and let it cook for about 5 minutes until wilted.
Stir in cooked pasta, chopped parsley, and lemon juice. Season with additional salt and pepper if needed. If using Parmesan rind, add it to the soup to infuse flavour. Let the soup simmer for a few more minutes.
Remove bay leaves and Parmesan rind before serving.
Ladle the soup into bowls and garnish with additional chopped parsley, black pepper, grated Parmesan cheese, or a light drizzle of olive oil if desired.

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Prep Time: 15

Cook Time: 30

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Pasta e Fagioli

Ingredients

Optional Garnishes:

Method

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