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The ingredients needed to prepare Pasta e fagioli (pasta and bean soup):
- Provide 1 of small brown onion finely chopped.
- Take 2 of carrots finely diced.
- Prepare 3 sticks of celery finely diced.
- Provide 1 of large clove garlic, minced.
- Take 1 can of cannelloni beans (440g).
- Get 1 can of chopped tomatoes or six large tomatoes chopped.
- Use 2 litres of veggie stock.
- Get 1 sprig of rosemary leaves, finely chopped.
- Prepare 350 g of any small-shaped pasta, like ditalini.
- Prepare of Grated Parmesan to garnish.
- Prepare of s&p.
Instructions to make Pasta e fagioli (pasta and bean soup):
- Heat large saucepan and add onion, carrot and celery – 5 minutes to soften. Then add garlic and cook for another minute. Season. Add tin of beans with its liquid, then tomatoes and stock followed by stirring in the chopped rosemary. Bring to the boil. Add pasta..
- Reduce heat to low simmer, partially cover and cook until pasta is al dente – about 8 minutes. Serve with grated Parmesan and focaccia..
- Tip: if you’re making this soup for more than one meal and will be reheating it, only add the pasta during the (re)heating, so the pasta is always al dente! The soup base can also be frozen for a quick meal later in the week..
Add the rest of the ingredients, EXCEPT the. Pasta e fagioli, otherwise known as pasta and beans is a classic vegetarian soup that is hearty and healthy, and practically begs for a piece of crusty bread to dunk into the broth. You may have seen me making Liz's recipe on Snapchat and my Instagram stories (I'm @cookincanuck in both places). Pasta e fagioli means pasta and beans. It's also referred to as pasta fazool or pasta fasul.
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