Pasta e Fagioli

Name: Pasta e Fagioli
Cuisine: British
Ingredients: 1 onion, peeled and finely chopped; 2 sticks of celery, peeled and cut into 1cm dice; 2 cloves of garlic, peeled and crushed; A few sprigs of rosemary, leaves removed and finely chopped; 4 rashers of unsmoked streaky bacon or slices of ham, finely chopped; 4 rashers of unsmoked streaky bacon or slices of ham, finely chopped; 2 tablespoons olive oil; 400 g tin of haricot beans, drained; 300 g tomatoes, skinned, deseeded and chopped, or a 200 g tin of chopped tomatoes; 600 ml vegetable stock; 80 g small pasta shapes, such as macaroni; 80 g small pasta shapes, such as macaroni; A few sprigs of flat-leaf parsley, finely chopped; Freshly grated Parmesan, to serve

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

A cross between a stew and a soup, this classic peasant dish of pasta and beans can be enjoyed by all the family because the ingredients are very finely chopped. Like most stews and soups, it benefits from being reheated the following day.

Ingredients

1 onion, peeled and finely chopped
2 sticks of celery, peeled and cut into 1cm dice
2 cloves

Europe
United Kingdom
Pasta

Method

Gently cook the onion, celery, garlic, rosemary and bacon or ham in the olive oil for a few minutes until the vegetables are soft. Purée half the beans in a food processor or blender, then add to the pan with the tomatoes and vegetable stock. Bring to the boil and simmer for 40 minutes. Meanwhile, cook the pasta in boiling water until al dente, then drain.

Add the cooked pasta, t