Nanna's Pasta Fagioli

Serves 6

50 min

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)

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