Monday, 19 November 2012

Pasta & Bean soup - Pasta e Fagioli.

                                                 Very warming on a cold winter's evening...      


  • 2 tins of borlotti beans or dried beans.           
  • 1 small onion.
  • 1 small stick of celery.
  • dried chilli peppers.
  • rosemary fresh or dried.
  • bayleaf.
  • 150g pasta 'ditalini' (small short tube like)
  • 400ml vegetable consommè.
  • olive oil.
  • salt & pepper.

Finely dice the onion & celery. In a large pan drizzle a small amount of olive oil. Saute the onions and celery then add the rosemary and chilli peppers (amount according to taste & heat!)
Once the onion is a golden brown colour you can add the beans and a bayleaf.Keep on a medium heat for 3 mins so all beans can absorb the flavours.
Now we need to add the consommè (this can ready made or a vegetable cube/powder with hot water) I always make a very basic onion,carrot & celery and boil for half an hour, using 1lt of water.
Cover and leave to cook over a medium heat for about 20 mins, stirring from time to time. Season with salt & pepper to taste. Toss in the pasta cooking it to the required time as indicated on the packet. Serve hot.

! Tip. I use my potato masher to mash half the amount of beans so I get a thicker soup!