Pasta e Fagioli

Method

1. 1

   Soften the vegetables

   Set a large saucepan over medium heat. Add the olive oil, onion, carrot and celery and cook for 8 minutes, stirring often, until softened but not browned.

2. 2

   Cook the garlic

   Keep the pan over medium heat. Stir in the garlic and tomato purée and cook for 1 minute, stirring constantly, until fragrant and the purée darkens slightly.

3. 3

   Simmer the soup

   Add the chopped tomatoes, stock, cannellini beans, oregano and bay leaf. Bring to a gentle boil over high heat, then reduce to low and simmer uncovered for 15 minutes, until the vegetables are tender and the broth tastes well rounded.

4. 4

   Mash some beans

   Lift out the bay leaf. Scoop about a quarter of the beans and vegetables into a bowl and mash them with a fork.

5. 5

   Thicken the soup

   Stir the mashed beans and vegetables back into the pan over low heat for 1 minute.

6. 6

   Cook the pasta

   Bring the soup to a gentle boil over medium-high heat. Stir in the pasta and cook for the time on its packet, usually 8 to 10 minutes, stirring frequently, until just tender.

7. 7

   Season and serve

   Turn off the heat and stir in half the parmesan. Taste and season with salt and black pepper, then rest for 2 minutes, until the soup is hot but no longer bubbling. Serve in bowls with the remaining parmesan.

Tips

• Stir frequently once the pasta is in the pan so it does not settle and stick to the base.
• Use a fork to mash the beans and vegetables until mostly broken down, for an evenly thickened broth.
• Taste before adding salt, as the stock and parmesan can already be salty.

Swaps

• Use another small pasta shape in place of ditalini.
• Swap vegetable stock for chicken stock.
• Use pecorino in place of parmesan.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the hob, adding a splash of stock or water as the pasta absorbs liquid.