Print Recipe

Pasta e Fagioli (Pasta & Bean Soup)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: Beans, pasta, Soup, vegan
Servings: 2

Equipment

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!