Pasta e Fagioli

300g dried beans (borlotti, soaked overnight)

1 small onion

4 large leaves silverbeat

2 tbspn oil

1 carrot

Parsley (flatleaf)

300g tomatoes

1.5 litres water

1 bay leaf

Salt and pepper

200g pasta (a short variety is most suitable)

80g parmesan

Saute the chopped onion in oil until golden, add the finely chopped carrot, chopped silverbeat, peeled and chopped tomatoes and parsley.

Add the drained beans, the water, the bay leaf, salt and pepper. Cook slowly until the beans are tender (about three hours).

Take out about four tablespoons of the cooked beans and pass them through a sieve. Put them back into the soup and bring again to boil.

Add the pasta and cook until al dente. Combine all ingrediants and, after placing in bowls, sprinkle with parmesan cheese.

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