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Recipe Pasta e Fagioli Soup

Stefano called this Italian classic a 'poor person's food,' but frankly it's more like the ultimate lazy person's dish! No slicing and dicing required here, just chuck everything in a pot and let the magic unfold.

You will need

Serves 4

  • 250 grams orecchiette pasta, or any pasta of your choice
  • 400 grams dried cannellini beans, soaked 8–12 hours in a bowl of water, drained and rinsed
  • 4 garlic cloves
  • 2 potatoes, cut into half
  • 1 carrot, cut into half
  • 1 bunch of celery, roughly cut into pieces
  • 2 whole brown onions, skin removed
  • 2 leaves sage
  • Pinch of rosemary
  • 1 tablespoon tomato paste
  • Olive oil
  • Salt

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Directions

5 mins to prep

2 mins to cook

  1. Step 1

    Place the beans, garlic, potato, carrot, celery, onion, sage, rosemary and tomato paste into a pot and cover with water. Season with a good pinch of salt.

  2. Step 2

    Bring to a boil, cover it with a slight opening, and continue to simmer over low/medium heat for approximately 30–40 minutes or until the beans are tender and the soup has thickened.

  3. Step 3

    Once the vegetables are soft, remove the celery, onions, and garlic from the soup. Next, take out the potatoes and carrots and transfer into a moulin or potato ricer to smash them, then place the mashed mixture back into the soup and stir through to thicken.

  4. Step 4

    Cook the pasta as per package instructions, then add it to the soup, mixing it through.

  5. Step 5

    To serve, drizzle some olive oil over the top and enjoy!

Recipe: Stefano de Pieri

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