Pasta and bean soup (pasta e fagioli)
A thick, filling soup of white beans, tomato, carrot and celery with rosemary, the pasta cooked right in the pot and some of the beans mashed to give it body, like Italian pasta e fagioli. Grate parmesan over if you like. The everyday Swedish version is made without beans, with salt pork and a spoonful of crème fraîche.
- 30 minTime
- 18 minHands-on
- 4Portions
- ≈ 22 krper portion
- 420kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2Carrots
- 2Celery, sticks
- 2 clovesGarlic
- 1 ½ tbspOlive oil
- 1 tspRosemary, dried
- 2 tbspTomato paste
- 400 gCrushed tomatoes
- ≈ 1 lWater
- 2 cubesVegetable stock
- 500 gWhite beans, 2 tins, drained
- 150 gWholewheat pasta, small shapes such as shells or ditalini
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspParsley
- 40 gParmesan, finely grated (optional)
Method
- Peel and finely chop the onion, carrots and garlic, and cut the celery into small pieces.
- Fry the vegetables in the oil in a large saucepan over a medium heat for about 5 minutes, until softened. Stir in the rosemary and tomato paste and fry for another minute.
- Pour in the crushed tomatoes and water, crumble in the stock cubes and add the rinsed beans. Bring to the boil. Mash about a third of the beans against the side of the pan with a ladle, or give them a quick blitz with a stick blender, so the soup turns creamy.
- Add the pasta and simmer, stirring now and then, until the pasta is tender, 10–12 minutes. Add a little water if the soup gets too thick. Season with salt and pepper.
- Chop the parsley and scatter it over the soup. Serve with grated parmesan for those who want it.
The cost is estimated from Swedish grocery prices.
