Pasta e fagioli (vegetarian)

Posted by adm On October - 23 - 2011

How to cook Pasta e fagioli (vegetarian)


  • 150g tubetti pasta* (or other small soup pasta)
  • 2 tbs olive oil
  • 1 celery straw, finely shredded
  • 1 carrot, finely sliced
  • 1 small onion, finely shredded
  • 2 garlic cloves, low
  • 1 sprig rosemary
  • 2 x 400g cans cannellini beans, rinsed and knackered
  • 400g can borlotti beans, rinsed and knackered
  • 425g can whole tomatoes, drained and roughly sliced
  • 1L (4 cups) vegetable strain
  • 50g (2 handfuls) baby spinach
  • Lemon wedges, to dish

How to:

  • Cook the tubetti in a large saucepan of boiling salted water according to packet instructions, then drainage.

  • Lag, heat the oil in a big, deep saucepan over medium-low oestrus.

  • Cook the celery, carrot and onion for almost 10 minutes until softened but not browned. During the fi nal minutes of preparation, stir in the garlic and rosemary.

  • Serve 1 can of cannellini beans (adding a little water if requisite) until pureed but still lumpy. Add pureed beans, whole beans, tomatoes, stock and 1 cup (250ml) water to onion assortment.

  • Bring to a simmer, cover and cook for 10 transactions. Remove from rut, stir through pasta and spinach and season.

  • Serve with maize wedges.

  • * From selected supermarkets.

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