Nanna's Pasta Fagioli
, 50 min, Serves 6
A rustic Italian bean and vegetable soup with pasta, built on a sofrito base and simmered until tender.
| prepFinely chop onion, garlic, 1 celery stalk, and 1 carrot for sofrito | ||||||
| 30 ml olive oil | Cook sofrito in oil over low heat, stirring occasionally, until soft | Add remaining vegetables and stock, bring to a boil | Stir in beans and stock cube, add sauce, simmer 30 min | Add pasta, cook 10–15 min until tender; add boiling water if needed | Season with salt and pepper to taste | Serve hot, topped with vegan parmesan if desired |
| 1 medium onion, finely chopped | ||||||
| 2 garlic cloves, finely chopped | ||||||
| 1 celery stalk, finely chopped (for sofrito) | ||||||
| 1 carrot, finely chopped (for sofrito) | ||||||
| 1 medium carrot, chopped into bite-sized pieces (for soup) | ||||||
| 2 celery stalks, chopped into bite-sized pieces (for soup) | ||||||
| 2–3 medium potatoes, chopped into bite-sized pieces | ||||||
| 1.5 litre / 1500 ml vegetable stock (plus extra boiling water if needed) | ||||||
| 2 cans borlotti beans, drained and rinsed | ||||||
| 1 vegetable stock cube (optional, for extra flavour) | ||||||
| 200 g short pasta (gluten-free if needed) | ||||||
| 1–2 ladles Napoli sauce (store-bought or homemade), or passata | ||||||
| Salt and pepper, to taste | ||||||
| Vegan parmesan (optional) | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.