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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


  • 3 rashers of Bacon - chopped

  • 80ml extra-virgin olive oil

  • 3 cloves of garlic - finely chopped

  • 1 Onion - finely chopped

  • 2 stalks of celery - chopped

  • 2 tbsp finely chopped rosemary leaves

  • 400 g can Borlotti Beans - drained

  • 400g can Red Kidney Beans - drained

  • 250 ml White wine

  • 1 Litre Chicken Stock

  • 400g can chopped Tomatoes

  • 250 ml Tomato Passata

  • 200g Maccheroni (or any short pasta)

  • Pepper to taste (adding salt is unnecessary)


  • 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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