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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