Recipes › Lunch

• Lunch
• 35 min
• Pescatarian
• Vegetarian

Pasta e fagioli

Italian pasta and bean soup-stew with rosemary.

Calories

390

Protein

16 g

Carbs

59 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 1 Carrot
• 1 Celery
• 2 Garlic
• 2 g Fresh rosemary
• 400 g Chopped tomatoes, canned
• 800 ml Vegetable stock
• 400 g Pinto beans, canned, drained
• 150 g Pasta, dry
• 30 g Vegetarian hard cheese

Contains: Celery, Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Peel and dice the onion and carrot, dice the celery, crush the garlic and finely chop the rosemary.
2. Heat the oil in a large pan and soften the onion, carrot and celery for 8 minutes. Add the garlic and rosemary for 1 minute.
3. Add the tomatoes, stock and beans and simmer for 10 minutes. Mash some of the beans against the side of the pan to thicken.
4. Add the pasta and cook for 10–12 minutes until tender, adding a splash of water if it gets too thick.
5. Serve in bowls with the grated cheese.

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