250 g ditalini or short pasta (tubetti, mezzi rigatoni also work)
300 g cooked borlotti beans (or canned, drained and rinsed)
1 small onion (finely chopped)
1 carrot (finely chopped)
1 celery stalk (finely chopped)
1 San Marzano tomatoes tin
Extra virgin olive oil
1 sprig fresh rosemary (or thyme)
1 L vegetable stock (or water + stock cube)
Salt and freshly ground black pepper
Pasta e Fagioli is one of Italy’s most beloved comfort foods, a humble, hearty dish made from pasta and beans, enriched with vegetables, tomato, and herbs. Every Italian region has its own version, but all share the same rustic soul: simple ingredients transformed into a warming and nourishing meal. Perfect for cold evenings or anytime you want a taste of authentic Italian tradition. This recipes comes from Abruzzo
Preparation
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook gently for 5–7 minutes until softened. Add tomato and cook for 2–3 minutes. Then add beans and herbs. Stir well.
Pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavours develop.
Add the pasta directly to the soup and cook until al dente (check packet instructions). Stir often so the pasta doesn’t stick. If the soup becomes too thick, add a little more hot stock or water.
Remove herbs. Adjust seasoning with salt and pepper.
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