Go Back
Print
Recipe Image
Instruction Images
–
+
servings
Smaller
Normal
Larger
Pasta Fagioli -Italian pasta soup
no tomato recipe
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Dish, Soups and salad
Cuisine
American, Autumn, Continental, Fusion, International, Kids choice, One pot, Vegetarian, Winter
Servings
4
people
Ingredients
1x
2x
3x
1
tbsp
olive oil
1
large
bayleaves
1/2
medium
Onion
use an yellow onion for a milder flavour, chopped fine
1
clove
garlic
grated
4
cups
vegetable stock
use the sodium free broth
3/4
cup
pasta
macaroni or tubeti
1
can
chickpea
1
can
white bean
salt to taste
1/4
tsp
crushed black pepper
4
tbsp
Parmesan cheese
1
tsp
rosemary
finely chopped
Instructions
Chop the onion and grate the garlic and set aside.
Heat a stockpot and add the olive oil to heat up
Add the bay leaf, onions and garlic and sweat them.
Add the stock, the pasta, the beans and the rind of the parmesan ( believe me, it does taste awesome with it)
Allow it to come to a slow boil and cook till the pasta is aldente.
Mash some of the beans into the soup to add a bit of thickness to the soup.
Add the rosemary, adjust the salt and crushed pepper to the soup
Serve the soup hot with more parmesan to flavour with.
Tried this recipe?
Let us know
how it was!