Hearty Pasta e Fagioli

What you’ll need

6 tools across 6 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• mixing bowlEssentialsteps 2, 3, 4, 5
• wooden spoonEssentialsteps 2, 3
• LadleEssentialstep 6
• plattersstep 6

Method

1. 1

   Prepare Ingredients

   Begin by preparing your vegetables. Finely chop the 150 g of Onion, 100 g of Carrot, and 50 g of Celery. Mince the 3 cloves of Garlic. Drain and rinse the 800 g of Cannellini beans.

   Prepping all your ingredients before you start cooking, known as 'mise en place', makes the cooking process much smoother and more enjoyable.

   Timer: 10 minCutting boardknife (if cutting)
2. 2

   Sauté the Soffritto

   Heat the 30 ml of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped Onion, Carrot, and Celery. Sauté for 5-8 minutes, or until the vegetables have softened and the onion is translucent.

   This aromatic base, known as 'soffritto' in Italian cuisine, is crucial for building deep flavor in your soup.

   Soffritto Sauté: 8 minmixing bowlwooden spoon
3. 3

   Infuse Aromatics

   Add the minced Garlic and 30 g of Tomato paste to the pot. Stir well and cook for 1-2 minutes, until the garlic is fragrant and the tomato paste has deepened in color. Stir in the 1 sprig of Fresh rosemary and 1 leaf of Bay leaf.

   Cooking the tomato paste briefly helps to develop its sweetness and richness, adding another layer of flavor to the soup.

   Aromatics Cook: 2 minmixing bowlwooden spoon
4. 4

   Simmer the Soup Base

   Pour in the 1.5 L of Vegetable broth and add the drained Cannellini beans. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.

   For an even creamier texture, you can mash about a quarter of the beans against the side of the pot before adding the pasta.

   Soup Simmer: 15 minmixing bowl
5. 5

   Cook the Pasta

   Uncover the pot and add the 150 g of Ditalini pasta. Increase the heat to medium-low and cook, stirring occasionally, for 8-10 minutes, or until the pasta is al dente (cooked but still firm to the bite). The pasta will absorb some of the broth, thickening the soup.

   Keep an eye on the liquid level; if the soup becomes too thick, you can add a little more vegetable broth or water.

   Pasta Cook: 8 minmixing bowl
6. 6

   Season and Serve

   Remove the bay leaf and rosemary sprig. Season the soup generously with Salt and Black pepper to taste. Ladle the hot Pasta e Fagioli into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese.

   A drizzle of extra virgin olive oil just before serving can add a lovely finishing touch and enhance the flavors.

   Timer: 3 minLadleplatters