PASTA E FAGIOLI – PASTA AND BEAN SOUP
A filling and hearty soup for rainy days. Ready to serve in around 40 mins. It’s so simple and delicious and definitely worth making extra for leftovers!
1 tin of borlotti beans, drained
1 onion, finely chopped
2 basil leaves
1 rosemary sprig
1 litre vegetable stock
1 red chilli, chopped (optional)
1 tbsp tomato puree
Salt and pepper
150g of soup pasta or macaroni
Simmer the bean in some water for 10 mins. One done remove half the beans and a little water once cooled blitz until smooth.
In another large pan heat the olive oil in a saucepan, add the onion and fry until softened.
Add the basil, rosemary, stock, chilli if using, tomato puree, beans and salt and pepper to taste. Bring to the boil, then add the pasta and cook for 7-8 minutes.
Serve and enjoy!