Pasta e fagioli (vegetarian)
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Author: Michael Verhoef Status: published Published: Oct 14,2009 license cc-by-nc-nd tags: Food, Pasta, Vegetarian, Dinner, Soup, DOF, Bokeh, 2009, Beans, Spinach,
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Share on TwitterIngredients (serves 4)
150g tubetti pasta* (or other small soup pasta)
2 tbs 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 and drained
400g can borlotti beans, rinsed and drained
425g can whole tomatoes, drained and roughly chopped
1L (4 cups) vegetable stock
50g (2 handfuls) baby spinach
Lemon wedges, to serve
Method
Cook the tubetti 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 and onion for about 10 minutes until softened but not browned. During the fi nal minutes of cooking, stir in the garlic and rosemary.
Process 1 can of cannellini beans (adding a little water if necessary) until pureed but still chunky. Add pureed beans, whole beans, tomatoes, stock and 1 cup (250ml) water to onion mixture.
Bring to a simmer, cover and cook for 10 minutes. Remove from heat, stir through pasta and spinach and season.
I forgot the borlotti beans - but it was still very nice :)
