Pasta e Fagioli
Servings: 4 serves
Ingredients
- 3 tbsp olive oil, plus extra to serve
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 3 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 400 g tinned cannellini beans, rinsed and drained (use 2 tins)
- 400 g tinned crushed Italian tomatoes (1 tin)
- 1.2 L good chicken or vegetable stock
- 1 piece parmesan rind (5cm chunk)
- 1 bay leaf
- 180 g ditalini, tubetti or small pasta shells
- Salt and freshly ground pepper
- Grated parmesan, to serve
- Torn flat-leaf parsley, to serve
- Crusty Italian bread, to serve
Instructions
- Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrot and celery. Sweat slowly for 12 minutes, stirring, until soft and slightly sweet. Do not brown.
- Add the garlic and tomato paste, cook 1 minute.
- Crush a third of the beans against the side of a bowl with a fork. Add all the beans (crushed and whole) to the pot.
- Add the tinned tomatoes, stock, parmesan rind and bay leaf. Bring to a gentle simmer.
- Simmer uncovered for 90 minutes, stirring occasionally, until the broth thickens and tastes deep.
- Discard the parmesan rind and bay leaf. Bring back to a strong simmer.
- Add the pasta. Cook 12 minutes (or to packet time) until al dente.
- Season with salt and pepper. Ladle into shallow bowls. Top with parmesan, parsley, a drizzle of olive oil. Serve with crusty bread.