Pasta e Fagioli might translate to pasta and beans, but that undersells just how delicious this is. It’s hearty enough to have for dinner, and perfect for the cooler weather. Is it a soup? Is it a stew? Either way I love simmering this away on a Sunday afternoon and then having tasty food for days to come!
I tweaked a recipe from Cookie and Kate
Ingredients List
- Brown onion
- 2 carrots
- 2 ribs celery
- Olive oil
- Salt
- Pepper
- 4 cloves garlic
- 1 can tomatoes
- 4 cups vegetable stock
- 3 cups water
- 2 bay leaves
- 2tsp dried oregano
- Red pepper flakes (to taste)
- 2 cans cannellini beans
- 1 cup small pasta (I used elbow)
- 2 cups kale
- 1/2 bunch fresh parsley
- Juice of a lemon
Steps
- Dice the onion, carrot and celery
- Heat some oil in a large, heavy bottomed saucepan (or dutch oven) and add the onion, carrot and celery
- Season well with salt and pepper and cook for 5-10 minutes, until softened
- Mince the garlic and add to the pan, cooking for 30 seconds
- Add the tomatoes and bring to a simmer
- Pour in the stock and water and add the bay leaves, oregano and red pepper flakes. Simmer gently for 10 minutes.
- Combine 1 cup of the beans with 1.5 cups of the soup mixture (ensuring you avoid the bay leaves) and blend well to combine. (I use my stick blender)
- Return to the pot and add the remaining beans and the pasta
- Remove the kale leaves from the stems and roughly chop, along with half the parsley then add to the saucepan
- Simmer for 20 minutes, stirring occasionally, until the pasta is al dente
- Remove the bay leaves then squeeze in lemon juice, a drizzle of olive oil and top with fresh parsley. Season well, and add more red pepper flakes to taste.
I know that might look like a lot of steps and ingredients to make this pasta e fagioli, but I promise that it’s actually very simple and definitely worth it. It also keeps well and reheats well, so you definitely won’t be sad if you make a big pot of it!
The step of blending part of the soup helps create a more creamy texture – it’s not mandatory if you really don’t want to create more dishes, but it’s worth it! If you like a really creamy soup then you can definitely blend more of it up as well. Personally I’m happy with just a bit of creaminess, so this ratio works for me! Either way, you won’t be disappointed with this pasta e fagioli!
Who wants to add this pasta e fagioli to their meal plan this week?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!