Pasta e Fagiole Soup (pasta and beans soup)


For 4 Servings

  • 1 1/2 litre of Chicken or beef bouillon
  • 1/2 medium size onion thinly sliced
  • 1 can of Italian Beans (Cannellini, Romano or White Kidney)
  • 1 tbsp of freshly chopped parsley and some freshly Grated Parmigiano
  • 2 tbsp of Virgin olive oil
  • 3 handfulls (100 grams) of smaller pasta for soups (shells or a small tube pasta are ideal)
  • In a large pot fry the onions in oil until translucent and start to change colour.
  • Drain the beans well from their liquid and rinse them in a sieve under tap water, then and add them to the onions.
  • Stir for one minute, then add the broth and boil for 5 minutes.
  • With a hand blender briefly pulse the soup to break up the beans (roughly 10 seconds).
  • Now add the pasta, and cook for the recommended time.

When cooked, add the teaspoon of chopped parsley and serve, adding plenty of Parmigiano on top.

Note: This simple but tasty country folks soup should be fairly thick, not liquid like a consommé.