Pasta e fagioli
Print Recipe
Serves:     people
Notes from Anna

A  classic Italian peasant dish.  A simple, satisfying bean & pasta soup that's a healthy and balanced meal in itself.



  1. Drain and rinse the beans in a sieve under the tap.
  2. Wash and finely chop the celery. Peel and finely chop the onion. Peel and dice the carrot and potato. Wash and chop the parsley.
  3. Put the pancetta in a saucepan and sauté over a low heat for 3-5 minutes.
  4. Add the chopped onion, celery and parsley and cook over a gentle heat for about 5 minutes, stirring frequently.
  5. Add the carrot and potato and cook for a further 3 minutes.
  6. Dilute the tomato paste in 100ml of hot water. Add to the pan together with the chilli flakes and the beans. Cook for another 10 minutes.
  7. Boil a kettle. Add 1 litre of hot water and ½ teaspoon of salt to the pan. Turn up the heat and bring the soup to the boil.
  8. Add the pasta and cook in the soup for about 10 minutes or as directed on the packet.
  9. Serve with a generous grind of black pepper

Leave A Comment