Pasta e Fagioli Soup

Serves 6
Preparation time: 20 mins
Cooking Time: 1 hour


Tick off the ingredients as you buy them

  • 1 ¼ cups Val Verde Cannellini Beans, drained
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • ½-1 onion chopped
  • 1 celery stalk chopped
  • 2 carrots chopped
  • 4 cups vegetable broth
  • ¾ teaspoon oregano
  • ¾ teaspoon basil
  • ½ teaspoon salt
  • pinch or 2 of hot pepper flakes if desired
  • ¾ cup Val Verde Passata
  • 2 cups water
  • 1 ¼ cup dried pasta (small ditaloni, quadrucci etc)

1. In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
2. Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
3. Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!