Definitely one of my favourite Italian recipe, Pasta & Fagioli is the perfect winter warmer! So filling and packed with favours this recipe is ideal for cosy nights in. I personally like to make a big batch on Sunday so I have plenty for the rest of the week.
Make a large pot enough for 3-4 people
1 onion – finely chopped
1 stick of celery
1 carrot – peeled finely chopped
3 cloves of garlic – crushed
Around 200gr of tomato passata
200gr of dry borlotti beans – if you use canned I would probably use 2 tins
2 bay leaves
A generous handful of finely chopped fresh parsley
Plenty of salt and pepper to taste
About 200gr of small pasta of your choice – I have used spelt “ditali” shape
A glug of olive oil for frying
Extra parsley and some fresh chilli/cherry tomatoes to sprinkle on top.
In a large pan heat up the plug of oil. Add in the chopped onion, carrot and celery. Cook on a medium to low heat for 5 minutes until the onion has soften. Add in the crushed garlic and the bay leaves and cook for another minute stirring from time to time. Add in half of the cooked/tinned borlotti beans, passata and final chopped parsley. Mix everything together, put the lid on and cook for 25-30 minutes on a very low heat.
Place the other half of the beans in food processor or blender and blend with a little water until you have a paste/cream kind of consistency. Add the pureed beans to the pan with all the other ingredients.
Cook the pasta according the cooking instructions. Once cooked, drain it and add it to the bean stew. Add in the finely chopped parsley and mix everything well together.
Serve straight away with some fresh chilli on top and some cherry tomatoes.