# Pasta e Fagioli

This classic cucina povera recipe is comforting, creamy and perfect for the cold weather. It's naturally vegan and packed full of vegetables and legumes.

- Servings: 2 servings
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Bring the pot on a medium high heat.
2. Go in with a good drizzle of extra virgin olive oil.
3. Go in with the soffritto and cook it for 10 minutes.
4. Add a pinch of salt.
5. Make a little flavor bomb with parsley, rosemary, and sun-dried tomatoes.
6. Chop them all together, really nice and fine.
7. Add the chopped mixture to the pan.
8. Add some tomato paste.
9. Go in with vegetable stock and the beans.
10. Cover with a lid and cook for 10 minutes.
11. Take half of the mixture and blitz it until nice and smooth.
12. Add the blitzed mixture back to the pan and give it a good stir.
13. Go in with the pasta (orecchiette, casarecce and gnocchetti) and cook it until dente.
14. Taste it and season it.
15. Finish with a good drizzle of olive oil.

## Equipment

- pot
- lid
- pan

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNRAo6SXa/
- Recipe page: https://www.cliprecipe.com/recipe/7e25339c-13e4-4a28-b329-0abd8023d076
- Extracted: 2026-01-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt