Pasta E Fagioli

With the cold weather that has suddenly hit Melbourne I thought it was time to start cooking up some warming winter soups, this is my first of the season. The recipe comes from this year’s Delicious diary. Very easy & quick to make so good if you’ve had a busy day running around as I have & just want to knock up something in a hurry. The end result was a thick hearty soup, the rosemary flavours really shone through, very yummy.

Pasta E Fagioli

150g tubetti pasta (or other small pasta)
2 tbspn olive oil
1 celery stalk, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
2 garlic cloves, crushed
1 sprig rosemary
2 x 400g cans cannellini beans, rinsed & drained
400g can borlotti beans, rinsed & drained
425g can whole tomatoes, roughly chopped
1 ltre (4 cups) vegetable stock
50g (2 handfuls) baby spinach

Cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain.
Meanwhile, heat the oil in a large, deep saucepan over medium-low heat. Cook the celery, carrot & onion for about 10 minutes until softened but not browned. During the final minutes of cooking, stir in the garlic & rosemary.
Process 1 can of cannellini beans until pureed but still chunky. Add pureed beans, whole beans, tomatoes, stock & 1 cup water to onion mixture. Bring to a simmer, cover & cook for 10 minutes. Remove from heat, stir through pasta & spinach & season.