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Pasta and bean soup (Pasta e fagioli)
Fruit and vegetables
1
onion
, peeled, chopped
2
garlic
cloves, peeled, chopped
600g/1lb 5oz mixed
vegetables
(such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
1 large or 2 small very ripe
tomatoes
, finely chopped
Tins, packets and jars
½ tsp
dried chilli
flakes
1 litre/1¾ pints chicken or
vegetable stock
, preferably home-made
80g/2¾oz dried pasta, such as
penne
1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed
Cooking ingredients
90ml/3¼fl oz extra virgin
olive oil
, plus extra to serve
3-4 pinches
dried mixed herbs
(such as rosemary, oregano and thyme)
salt and freshly ground
black pepper
2 fresh
bay leaves
Dairy, eggs and chilled
50g/2oz freshly grated
Parmesan
(or alternative vegetarian hard cheese)
Back to recipe
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