Simple Way to Make Super Quick Homemade Pasta e fagioli (pasta and bean soup)
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Many things affect the quality of taste from Pasta e fagioli (pasta and bean soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta e fagioli (pasta and bean soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pasta e fagioli (pasta and bean soup) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pasta e fagioli (pasta and bean soup) estimated approx 15 mins.
To get started with this recipe, we have to first prepare a few components. You can cook Pasta e fagioli (pasta and bean soup) using 11 ingredients and 3 steps. Here is how you can achieve that.
#soupcontest
Ingredients and spices that need to be Get to make Pasta e fagioli (pasta and bean soup):
- 1 small brown onion finely chopped
- 2 carrots finely diced
- 3 sticks celery finely diced
- 1 large clove garlic, minced
- 1 can cannelloni beans (440g)
- 1 can chopped tomatoes or six large tomatoes chopped
- 2 litres veggie stock
- 1 sprig rosemary leaves, finely chopped
- 350 g any small-shaped pasta, like ditalini
- Grated Parmesan to garnish
- s&p
Steps 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.
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