Pasta and bean soup (Pasta e fagioli

• Produce

  • 2 Bay leaves, fresh
  • 1/2 tsp Chilli flakes, Dried
  • 2 Garlic cloves
  • 3 pinches Herbs, dried mixed
  • 1 Onion

• Pasta & Grains

  • 80 g Pasta, dried

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 90 ml Olive oil, Extra Virgin

• Dairy

  • 50 g Parmesan

• Frozen

  • 600 g Mixed vegetables

• Other

  • 1 Litre/1¾ pints chicken or vegetable stock, preferably home-made
  • 1 Large or 2 small very ripe tomatoes, finely chopped
  • 1 X 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas, drained and rinsed

Found on nonnascooking.com

Description

Directions

• Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
• Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
• Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
• Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
• Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
• To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.