Today I’ll be outlining my recipe for Pasta e Fagioli (pasta eh fah-joh-lee) or Pasta & Bean soup! There’s so much customisation that can be done with dish. In particular, with the vegetables that you choose to incorporate.
What can I expect from this Pasta & Bean Soup?
There’s so much chopping and changing that can be done here, especially with the type of pasta that you can pick. I’ve opted for orzo this time. This type of pasta resembles grains of rice so it doesn’t take as long to cook like farfalle. If you want to stick to the Mediterranean theme, you can also use cannellini beans for that extra creaminess! This recipe is so much fun to make and super quick and easy to rustle up! I’m using carrots and courgettes today. But you could easily swap that out for some leafy greens, bell peppers or any other vegetables you like. This is an easy recipe that is great as a weeknight dinner. It’s creamy, zesty, fragrant and quick to prepare. I like to serve it with crusty bread!
Having a variety of pasta recipes in your cache of dishes not only makes for fun and scrumptious meals, but it can also impress too! You can check out the following pasta-based recipes if you’re looking to expand your culinary horizons:
Making pasta or pesto from scratch need not sound like a daunting task! Our free-from recipes, and our pasta dishes in particular, are a great way to get children, or any interested in learning how to cook to take up an apron and whisk to get started!
You can find the rest of our recipes here that range from mesmerizing main meals, scrumptious sides, and snacks, and delicious desserts! If you’re struggling with any step, then be sure to check out our video guides over on our Instagram page too!
Pasta e Fagioli (Pasta & Bean Soup)
Equipment
- Cooking Pot
- Saucepan
- Chopping Board
- Knife
- Wooden Spoon
- Blender or Food Processor
Ingredients
- 1 tbsp Olive Oil
- 1 Courgette
- 1 Onion
- 1 Clove Garlic
- 1 ½ tsp Rosemary Dried
- 1 tsp Lavender Dried, (Optional)
- 1 Carrot Peeled and Grated
- 1 tbsp Lemon Zest
- 1 tsp Miso Paste (Optional)
- 500 ml Vegetable Stock
- Salt To Taste
- Pepper To Taste
- 1-2 tbsp Tomato Concentrate
- 1 400g Can of Borlotti Beans in Water Or Any Kind of Beans
- 75 g Soup Pasta e.g. Orzo
Instructions
- Thinly slice the onion and fry over a medium heat with the dried rosemary and dried lavender for 1-2 minutes.
- Chop the courgette into chunks and add to the onions. Cook for a further 1-2 minutes.
- Add the grated carrots and lemon zest to the pan.
- Season with salt and pepper.
- Cook for 1-2 minutes. If using chopped carrots, cook for about 3 minutes.
- Add the miso paste, if using, and the tomato concentrate. Mix well.
- Pour the whole can of beans and their water into the saucepan and stir.
- Add the soup pasta and give the whole mixture a good stir.
- Pour in the vegetable stock and simmer for about 8-10 minutes, or until the pasta is cooked.
- Partially cover the pot with a lid to retain some water.
- Once cooked, use a ladle to remove half the soup and place in a blender or food processor.
- Blend the soup then add it back to the saucepan and stir to combine the smooth soup with the chunky soup.
- Serve the soup with vegan Parmesan and enjoy!