recipes

Pasta e fagioli soup

Serves: 4

Ingredients

  • 200g minced beef
  • 2 slices bacon
  • 1 large onion, peeled and finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 2 cloves of garlic, crushed
  • 1 can tomato pulp (Cirio)
  • 1 can tomato passata (Cirio)
  • 1 can cannellini beans (Cirio)
  • 1 can borlotti beans (Cirio)
  • 1 tbsp red wine vinegar
  • ½ tsp dried oregano
  • Fresh basil rosemary and thyme
  • 100g ditali pasta
  • 500ml chicken stock

To serve

  • Grated Parmesan cheese
  • Olive oil (Borges Extra Virgin)
  • Thick bread slices, toasted
 

Method

In a large pot, brown the beef, drain any excess fat if any. Add the chopped vegetables and cook together for a couple of minutes. Stir in the remaining ingredients, except the pasta and simmer for approximately 30 minutes. Cook the pasta separately, drain and add to the soup. Simmer for further 5 minutes. Serve with a generous drizzle of olive oil, grated cheese and bread.
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Ingredients

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