Pasta e Fagioli
Pasta e Fagioli
Ingredients
- 3 tins canned beans, (2 cans cannellini, 1 tin butter beans; or 350 grams dried beans, soaked overnight)
- 150 grams pasta, of choice
- 1 onion
- 3 garlic cloves
- 1 chilli
- 1 small carrot
- 1 celery stalk
- 1 small zucchini
- 120 grams baby spinach leaves
- 100 grams roma tomatoes
- 1 1/2 cups San Elk organic vegetable stock
- as needed dried porcini mushrooms
- as needed extra virgin olive oil
- as needed salt
- 1 teaspoon chilli flakes, optional
Instructions
- 1
Finely chop the onion, garlic, chilli, celery, carrot, and zucchini. Set these aside.
⏱️ 10 min
- 2
Finely chop the tomatoes and place them into a separate bowl.
⏱️ 3 min
- 3
Finely chop the spinach leaves and set them aside.
⏱️ 2 min
- 4
Prepare your stock.
⏱️ 1 min
- 5
In a large deep pan or saucepan, pour in a generous amount of olive oil on a low/medium heat.
⏱️ 1 min
- 6
Add the finely chopped onion, garlic, celery, carrot, zucchini, and chilli to the pan.
⏱️ 1 min
- 7
Add a good pinch of salt to the vegetables in the pan and sauté for 15 minutes.
⏱️ 15 min
- 8
Finely grate in the dried porcini mushrooms into the sautéing vegetables.
⏱️ 1 min
- 9
Add the finely chopped tomatoes to the pan and cover for around 5 minutes.
⏱️ 5 min
- 10
Once the tomatoes have reduced slightly, mash all of the ingredients together in the pan and stir until the ingredients almost form a paste.
⏱️ 3 min
- 11
Add the 1 1/2 cups of San Elk organic vegetable stock to the pan and reduce for a few minutes.
⏱️ 3 min
- 12
Add the 3 tinned beans (including all of the liquid in the cans) to the pan.
⏱️ 1 min
- 13
Use hot water to wash out any remaining beans and juices from the cans and add this liquid to the pan.
⏱️ 1 min
- 14
Cover the pan and simmer on a low heat for 30 minutes.
⏱️ 30 min
- 15
Add the 120 grams baby spinach leaves to the pan and simmer for another 15 minutes.
⏱️ 15 min
- 16
In the meantime, cook the 150 grams pasta in salted water until al dente.
⏱️ 10 min
- 17
Drain the pasta, leaving a little water in the pot with the pasta, and then transfer the pasta and remaining water to the simmering beans in the large pan.
⏱️ 2 min
- 18
Continue to stir the pasta through the bean mixture for 5 minutes.
⏱️ 5 min
- 19
Turn off the heat, cover the pan, and let it sit for 15 - 20 minutes.
⏱️ 20 min
- 20
Drizzle a generous amount of extra virgin olive oil over the dish.
⏱️ 1 min
- 21
Optionally, add 1 teaspoon of chilli flakes.
⏱️ 1 min
- 22
Stir through and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta e Fagioli
- 3 tins canned beans, (2 cans cannellini, 1 tin butter beans; or 350 grams dried beans, soaked overnight)
- 150 grams pasta, of choice
- 1 onion
- 3 garlic cloves
- 1 chilli
- 1 small carrot
- 1 celery stalk
- 1 small zucchini
- 120 grams baby spinach leaves
- 100 grams roma tomatoes
- 1 1/2 cups San Elk organic vegetable stock
- as needed dried porcini mushrooms
- as needed extra virgin olive oil
- as needed salt
- 1 teaspoon chilli flakes, optional
Instructions
- 1
Finely chop the onion, garlic, chilli, celery, carrot, and zucchini. Set these aside.
⏱️ 10 min - 2
Finely chop the tomatoes and place them into a separate bowl.
⏱️ 3 min - 3
Finely chop the spinach leaves and set them aside.
⏱️ 2 min - 4
Prepare your stock.
⏱️ 1 min - 5
In a large deep pan or saucepan, pour in a generous amount of olive oil on a low/medium heat.
⏱️ 1 min - 6
Add the finely chopped onion, garlic, celery, carrot, zucchini, and chilli to the pan.
⏱️ 1 min - 7
Add a good pinch of salt to the vegetables in the pan and sauté for 15 minutes.
⏱️ 15 min - 8
Finely grate in the dried porcini mushrooms into the sautéing vegetables.
⏱️ 1 min - 9
Add the finely chopped tomatoes to the pan and cover for around 5 minutes.
⏱️ 5 min - 10
Once the tomatoes have reduced slightly, mash all of the ingredients together in the pan and stir until the ingredients almost form a paste.
⏱️ 3 min - 11
Add the 1 1/2 cups of San Elk organic vegetable stock to the pan and reduce for a few minutes.
⏱️ 3 min - 12
Add the 3 tinned beans (including all of the liquid in the cans) to the pan.
⏱️ 1 min - 13
Use hot water to wash out any remaining beans and juices from the cans and add this liquid to the pan.
⏱️ 1 min - 14
Cover the pan and simmer on a low heat for 30 minutes.
⏱️ 30 min - 15
Add the 120 grams baby spinach leaves to the pan and simmer for another 15 minutes.
⏱️ 15 min - 16
In the meantime, cook the 150 grams pasta in salted water until al dente.
⏱️ 10 min - 17
Drain the pasta, leaving a little water in the pot with the pasta, and then transfer the pasta and remaining water to the simmering beans in the large pan.
⏱️ 2 min - 18
Continue to stir the pasta through the bean mixture for 5 minutes.
⏱️ 5 min - 19
Turn off the heat, cover the pan, and let it sit for 15 - 20 minutes.
⏱️ 20 min - 20
Drizzle a generous amount of extra virgin olive oil over the dish.
⏱️ 1 min - 21
Optionally, add 1 teaspoon of chilli flakes.
⏱️ 1 min - 22
Stir through and enjoy!
⏱️ 1 min