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Pasta e fagioli
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Stuart West
Pasta e fagioli
Translating as ‘pasta and beans’ and inspired by the classic Italian soup, this is cold-weather comfort food at its best
Serves: 6
Prep time: 35 minsTotal time:
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Nutritional information (per serving)
Calories
225Kcal
Fat
14gr
Saturates
5gr
Carbs
31gr
Sugars
5gr
Fibre
10gr
Protein
13gr
Salt
2.2gr
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
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.