Pasta e fagioli

Pasta e fagioli

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About this recipe: Beans are a great low-fat, high-fibre protein source that's rich in folate (and other B vitamins) as well as minerals, including iron, potassium and magnesium. And they taste delicious in this Italian soup.

Janet Mitchell

Serves: 4 

  • 3 teaspoons olive oil
  • 1 onion, diced
  • 1 carrot, halved lengthways and cut into 5mm slices
  • 1 red capsicum, diced
  • 3 cloves garlic, crushed
  • 1 cup canned no-added-salt chopped tomatoes
  • 1/2 cup chopped fresh basil
  • Salt
  • Freshly ground black pepper
  • 3 cups cooked red kidney beans
  • 1½ cups chicken stock
  • 125g small pasta of your choice (elbow macaroni, shells, etc.)
  • 1/2 cup grated Parmesan cheese

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat the oil in a medium saucepan over moderate heat. Add the onion, carrot, capsicum and garlic and cook for 7 minutes or until the onion is soft. Stir in the tomatoes, basil, and salt and pepper to taste, and cook for 5 minutes or until some of the tomato liquid has evaporated.
  2. Stir in the beans, stock and 3 cups water. Bring to the boil, reduce to a simmer, cover and cook for 15 minutes or until the beans are beginning to break up and thicken the liquid. With the back of a spoon, mash a quarter of the beans against the side of the saucepan.
  3. Return to the boil, add the pasta and cook, uncovered, for 10 minutes or until the pasta is firm-tender. Serve topped with Parmesan.

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