Italian Bean Soup - Pasta e fagioli

Name: Italian Bean Soup - Pasta e fagioli
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 120 g onions; 1 garlic clove; 50 g bacon lardons; 40 g extra virgin olive oil; 1 sprig fresh rosemary; 60 g carrots; 60 g celery; 230 g tinned borlotti beans; 150 g tinned chopped tomatoes; 1000 g water; 1 vegetable stock cube (for 0.5 l); 150 g dried ditalini pasta; 2 tsp fine sea salt; 2 pinches ground black pepper; grated Parmesan cheese

4.5 150 rating

Prep. 5 min

Total 40 min

4 portions

Ingredients

onions quartered
120 g
garlic clove
1
bacon lardons smoked, diced
50 g
extra virgin olive oil plus extra for serving
40 g
fresh rosemary leaves only
1 sprig
1 - 2 sprigs fresh thyme, leaves only
carrots cut in pieces
60 g
celery cut in pieces
60 g
tinned borlotti beans rinsed and drained
230 g
dried borlotti beans, cooked weight (see tip)
tinned chopped tomatoes
150 g
ripe tomatoes, peeled and diced
water
1000 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
dried ditalini pasta
150 g
fine sea salt or to taste
2 tsp
ground black pepper or to taste
2 pinches
grated Parmesan cheese for serving