Pasta e fagioli
Serves 6 | prep 35 mins | total time
Pasta e fagioli
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Serves 6 | prep 35 mins | total time
Translating as ‘pasta and beans’ and inspired by the classic Italian soup, this is cold-weather comfort food at its best
Rate
Nutritional information (per serving)
Calories
225Kcal
Fat
14gr
Saturates
5gr
Carbs
31gr
Sugars
5gr
Fibre
10gr
Protein
13gr
Salt
2.2gr
Ingredients
- 1 tbsp olive oil
- 1 x 160g pack smoked bacon lardons lardons
- 1 large onion, finely chopped
- 1 large carrot, finely diced
- 1 leek, white and pale green parts only, sliced
- 3 garlic cloves, crushed
- 1.2ltr chicken stock (made using 2 cubes or stockpots)
- 2 x 400g tins cannellini beans, rinsed and drained
- 2 tbsp finely chopped fresh rosemary (or 2 tsp dried), plus extra sprigs to garnish, optional
- 100g macaroni, or other small dried pasta
- 100g cavolo nero or kale, stalks removed kale, stalks removed and leaves shredded
- 50g Parmesan shavings - omit the Parmesan if required for dairy-free
Step by step
Get ahead
The cooled soup will keep in the fridge for 2-3 days. Add water or more stock when reheating to restore the dish to a soup-like consistency.
- Heat the oil in a large saucepan and fry the lardons until crisp. Remove to a plate, using a slotted spoon.
- Add the onion, carrot, leek and a pinch of salt to the fat left in the pan, then cover and cook for about 8 minutes over a medium-low heat until soft but not coloured. Stir in the garlic and cook, uncovered, for 1-2 minutes more.
- Add the chicken stock, beans and rosemary, then simmer for 20 minutes. Transfer about half of the soup to a blender or food processor and blend to a smooth consistency. Set to one side for now.
- Add the pasta to the soup in the pan and simmer for 7-8 minutes, stirring every now and then until it is almost cooked through. Stir through the cavolo nero or kale, along with the blended soup and the bacon lardons. Simmer for a further 5 minutes, adding a little boiling water if the soup is too thick. Season to taste.
- Ladle the soup into bowls, scatter with Parmesan shavings and extra rosemary if using, and some cracked black pepper. Enjoy with crusty bread.
