Pasta e Fagioli Soup
A hearty Italian soup of creamy white beans, small pasta, carrots and celery in a tomato-herb broth, finished with Parmesan. Thick, cozy and ready in under an hour.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Mashing half the beans gives the soup its creamy body without any cream. The pasta keeps absorbing broth as it sits, so thin leftovers with a splash of water or broth when reheating.
Method
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Heat the olive oil in a large pot over medium heat. Cook the carrots and celery with a pinch of salt for , until softened.
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Stir in the tomato paste, oregano and rosemary and cook for , until the paste darkens.
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Add the crushed tomatoes, broth, one can of beans, the Parmesan rind, salt and pepper. Bring to a boil, then reduce to a simmer for .
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Mash the second can of beans with a fork and stir it in to thicken the soup.
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Add the pasta and cook for , until al dente.
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Remove the rind, stir in the spinach until wilted, then stir in the grated Parmesan.
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Ladle into bowls and top with more Parmesan and black pepper.
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