Pasta e Fagioli Soup (Pasta and Bean Soup)
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 Onion (diced)
- 3 Garlic clove (crushed)
- 1 Carrot (diced)
- 2 Celery ribs (diced)
- 240 g Cannellini beans
- 100 g Pasta shapes
- 1 litre Vegetable stock
- 400 g Chopped tomatoes (canned)
- 240 g Kale (chopped)
- 1 tbsp Dried oregano
- 1 pinch Fine sea salt and ground black pepper
Method
- Put 1 tbsp Olive oil into a large pan and add 1 Onion, 3 Garlic clove, 1 Carrot and 2 Celery ribs and gently sweat for 5 minutes.
- Add 1 litre Vegetable stock, 240 g Cannellini beans, 400 g Chopped tomatoes, 100 g Pasta shapes, 240 g Kale, 1 tbsp Dried oregano and 1 pinch Sea salt and black pepper. Simmer for 15 minutes.
- Divide between 4 bowls and serve.