1 ¼cupsdried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed)(225 grams)
1celery stalk chopped
2 carrots chopped
4cupsvegetable broth**(1 litre)
pinch or 2 of hot pepper flakes if desired
¾cuptomato puree (passata)170 grams)
2cupswater (480 grams)
1 ¼cupdried pasta (small ditaloni, quadrucci etc)(250 grams)
*The cooked beans should equal about 2 ½ cups, if you use canned beans then be sure to drain them.
**Vegetable broth can be homemade or store bought.
In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!
Canned or frozen beans will also work. Although if you really want the best tasting Pasta e Fagioli I recommend using dried beans. If Using canned then do not add with the puree and broth, add after the soup has thickened and blend part of the soup if desired, then continue with the recipe.