Vegan Pasta e Fagioli (Beans and Pasta Soup)
The classic Italian soup from a recipe by Marcella Hazan
6
people
Ingredients
- 1 cup Borlotti Beans - dried, soaked for at least six hours or overnight
- 1 Onion - medium, peeled and finely diced
- 1 Carrot - peeled, finely diced
- 1 tbsp Olive oil
- 1 Celery - stick, finely diced
- 2 Tomatoes - plum, diced
- 2 Garlic - cloves, finely minced
- 1 Rosemary - fresh, sprig
- tbsp Tomato Puree
- 1500 ml Water
- 50 g Pasta - soup, small
- Salt and Pepper - to taste
Instructions
Dried Beans
- Make sure you soak your dried beans overnight. Once soaked, drain and cook for 15 minutes in a pan of water. Drain.
To make the Soup
- Gently heat the olive oil in a large saucepan and sauté the diced onion, garlic, carrot, and celery until tender. You can do this whilst the beans are simmering.
- Add the chopped tomatoes and herbs and cook for a couple more minutes.
- Add the drained beans to the vegetable mixture and stir gently.
- Add the water and bring to a gentle simmer. Simmer for 30-45 minutes or until the beans are tender.
- Remove 3 tablespoons of beans and mash with a fork before returning to the soup. This helps to thicken it.
- Add salt and pepper to taste, then stir in the pasta.
- Simmer until the pasta is tender then serve with a drizzle of olive oil and some crusty bread.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.