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Pasta e Fagioli

This is a really hearty, full flavoured soup and one of the best flavoured I've ever tried. Great in winter with some shaved parmesan, crusty bread and a glass of wine.....mmm mmmm



  • 1.

    Fry bacon in the oil in a large heavy-based saucepan and cook over medium heat until fat renders and bacon starts to colour (4-5 minutes).

  • 2.

    Add garlic, onion, celery and rosemary and cook until soft and starting to caramelise (5-6 minutes).

  • 3.

    Add beans and cook for 3-4 minutes, being careful it doesn’t catch.

  • 4.

    Add wine, cooking until reduced completely (7-8 minutes)

  • 5.

    Add stock, tomatoes and passata.

  • 6.

    Reduce heat to low and cook, just simmering, for ½ hour, stirring frequently so mixture doesn’t catch on bottom of pan.

  • 7.

    With a potato masher, mash a little of the soup in the pan - but not all of it.

  • 8.

    Add pasta and cook another 10 mins.

  • 9.

    Serve with Parmesan cheese stirred through


You can put a cup or so of the soup in a blender instead of mashing

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» Top Wine Matches For This Recipe

Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Pasta e Fagioli.


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