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PASTA E FAGIOLI
What's great about it
Ingredients
3 tablespoons extra virgin olive oil + extra to serve
1 onion, diced
1 carrot, finely diced
1 stick celery, finely chopped
2 cloves garlic, sliced
1 potato, peeled and diced
500 ml (17 fl oz) hot water from the kettle
250 ml (8 fl oz) tomato passata
2 generous tablespoons tomato paste
2 x 400 g (14 oz) tin cannellini beans, drained
120 g (4 oz) gluten free short pasta
sea salt and white pepper, to taste
EMBELLISHMENTS
grated Parmesan, olive oil, chopped parsley
Method
FRY the onion, carrot, celery and garlic with the olive oil for 5 minutes until softened.
ADD the water, passata, tomato paste, potato and beans then bring to the boil. Reduce the heat to a simmer.
SIMMER for 20 minutes until the potato is tender, adding a touch more water if needed.
COOK the pasta until al dente in plenty of salted boiling water, drain then fold into your soup. It should be thick and glorious.
SEASON your pasta e fagioli with sea salt, white pepper and fresh parsley.
SERVE the soup in bowls, drizzled with olive oil and a sprinkle of Parmesan.
Notes and Inspiration
Pasta e Fagioli basically translates to pasta and beans. Use borlotti beans in place of cannellini beans if you wish.