Pasta e Fagioli

Serves 2
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Directions

  1. 1Bring the pot on a medium high heat.
  2. 2Bring the pot on a medium high heat.
  3. 3Bring the pot on a medium high heat.
  4. 4Go in with a good drizzle of extra virgin olive oil.
  5. 5Go in with a good drizzle of extra virgin olive oil.
  6. 6Go in with a good drizzle of extra virgin olive oil.
  7. 7Go in with the soffritto and cook it for 10 minutes.
  8. 8Go in with the soffritto and cook it for 10 minutes.
  9. 9Go in with the soffritto and cook it for 10 minutes.
  10. 10Add a pinch of salt.
  11. 11Add a pinch of salt.
  12. 12Add a pinch of salt.
  13. 13Make a little flavor bomb with parsley, rosemary, and sun-dried tomatoes.
  14. 14Make a little flavor bomb with parsley, rosemary, and sun-dried tomatoes.
  15. 15Make a little flavor bomb with parsley, rosemary, and sun-dried tomatoes.
  16. 16Chop them all together, really nice and fine.
  17. 17Chop them all together, really nice and fine.
  18. 18Chop them all together, really nice and fine.
  19. 19Add the chopped mixture to the pan.
  20. 20Add the chopped mixture to the pan.
  21. 21Add the chopped mixture to the pan.
  22. 22Add some tomato paste.
  23. 23Add some tomato paste.
  24. 24Add some tomato paste.
  25. 25Go in with vegetable stock and the beans.
  26. 26Go in with vegetable stock and the beans.
  27. 27Go in with vegetable stock and the beans.
  28. 28Cover with a lid and cook for 10 minutes.
  29. 29Cover with a lid and cook for 10 minutes.
  30. 30Cover with a lid and cook for 10 minutes.
  31. 31Take half of the mixture and blitz it until nice and smooth.
  32. 32Take half of the mixture and blitz it until nice and smooth.
  33. 33Take half of the mixture and blitz it until nice and smooth.
  34. 34Add the blitzed mixture back to the pan and give it a good stir.
  35. 35Add the blitzed mixture back to the pan and give it a good stir.
  36. 36Add the blitzed mixture back to the pan and give it a good stir.
  37. 37Go in with the pasta (orecchiette, casarecce and gnocchetti) and cook it until dente.
  38. 38Go in with the pasta (orecchiette, casarecce and gnocchetti) and cook it until dente.
  39. 39Go in with the pasta (orecchiette, casarecce and gnocchetti) and cook it until dente.
  40. 40Taste it and season it.
  41. 41Taste it and season it.
  42. 42Taste it and season it.
  43. 43Finish with a good drizzle of olive oil.
  44. 44Finish with a good drizzle of olive oil.
  45. 45Finish with a good drizzle of olive oil.

Ingredients

  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 celery
  • 1 celery
  • 1 celery
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 2 sun-dried tomatoes
  • 2 sun-dried tomatoes
  • 2 sun-dried tomatoes
  • 300 g tin borlotti beans
  • 300 g tin borlotti beans
  • 300 g tin borlotti beans
  • 1 level tbsp tomato paste
  • 1 level tbsp tomato paste
  • 1 level tbsp tomato paste
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 500 ml vegetable stock
  • 500 ml vegetable stock
  • 500 ml vegetable stock
  • 10 g parsley
  • 10 g parsley
  • 10 g parsley
  • Extra virgin olive oil
  • Extra virgin olive oil
  • Extra virgin olive oil
  • Fine sea salt
  • Fine sea salt
  • Fine sea salt
  • 150 g pasta mista (mixed short pasta)
  • 150 g pasta mista (mixed short pasta)
  • 150 g pasta mista (mixed short pasta)
  • soffritto
  • soffritto
  • soffritto

Equipment

potlidpan

Tips

  • To get a creamy texture, take a few spoonfuls of the sauce and blitz them before adding this back to the sauce.
  • Cooking pasta directly in the sauce releases starch and makes it even creamier.