Pasta e Fagioli - Pasta and Bean Soup

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing the sofrito)
• 1 medium Onion (yellow, diced)
• 2 cloves Garlic (minced)
• 1 small Carrot (peeled and diced)
• 1 stalk Celery Stalk (diced)
• 1 pinch Salt (to season the sofrito)
• 2 tablespoons Fresh Parsley (finely chopped)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 2 tablespoons Sundried Tomatoes (chopped, oil‑packed)
• 2 tablespoons Tomato Paste (regular tomato paste)
• 2 cups Vegetable Stock (low‑sodium)
• 1 cup Canned White Beans (drained and rinsed (cannellini or great northern))
• 250 grams Pasta Mista (mixed pasta) (mix of small shapes, e.g., orecchiette, ditalini, fusilli)
• 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)

Instructions

1. Sauté the Sofrito

   Heat a large pot over medium‑high heat, drizzle 2 Tbsp extra‑virgin olive oil, then add the diced onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, for about 10 minutes until softened. Add a pinch of salt.

   Time: PT10M

   Temperature: medium‑high

2. Add Herb‑Sundried Tomato Flavor Bomb

   While the sofrito cooks, finely chop the parsley, rosemary, and sundried tomatoes. Add the mixture to the pot and stir for 1‑2 minutes to release aromatics.

   Time: PT2M

   Temperature: medium‑high

3. Build the Tomato‑Bean Base

   Stir in the tomato paste, then pour in the vegetable stock and add the drained beans. Give everything a good mix, cover with a lid, and let it simmer for 10 minutes.

   Time: PT10M

   Temperature: medium

4. Create Creamy Texture

   Remove the pot from heat. Using a ladle, scoop out roughly half of the sauce and transfer it to a blender. Blitz until completely smooth (about 30 seconds). Return the blended portion to the pot and stir to combine, creating a silky, creamy sauce.

   Time: PT5M

5. Cook Pasta Directly in Sauce

   Add the mixed pasta to the pot, stirring to ensure each piece is coated. Cook, uncovered, for about 12 minutes or until al dente, stirring occasionally. The pasta will release starch, further thickening the sauce.

   Time: PT12M

   Temperature: medium

6. Finish and Serve

   Turn off the heat, drizzle the remaining 1 Tbsp extra‑virgin olive oil over the pasta, give a final toss, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

8 g