Pasta e fagioli – the italian classic

Step 1/3

• ½ onion
• 1 carrots
• 1 stalks celery
• 1 cloves garlic
• 200 g canned white beans

• knife
• cutting board
• sieve

Finely dice garlic, onion, carrot and celery, or use a food processor to chop them into small pieces. Add to a bowl. Drain canned white beans.

Step 2/3

• 1 tbsp olive oil
• 1 bay leaves
• 1 sprigs rosemary
• 1 tbsp tomato paste

• pot (large)
• cooking spoon

In a big pot, add olive oil and heat over medium-low heat. Add the vegetables, bay leaves and rosemary. Cook and let sweat for approx. 10 min. or until the vegetables are soft and reduced in size. Then add the tomato paste, fry for approx. 3 min., until the color is darkened.

Step 3/3

• 400 ml vegetable broth
• 200 g canned crushed tomatoes
• ½ Parmesan rind (optional)
• salt
• pepper
• chili flakes (optional)
• Parmesan cheese (for serving)
• parsley (for serving)

Then deglaze with vegetable stock and add canned tomatoes and parmesan rind if using. Bring it to a boil, add white beans and pasta. Season with salt and pepper. Let it simmer over medium-low heat, for approx. 13–15 min. or until the pasta is al dente. Season to taste with salt and a pinch of chili flakes if desired. Serve the pasta with parmesan and garnish with chopped parsley.

Enjoy your meal!