Soup

Pasta e Fagioli

A thick borlotti and small-pasta soup with tomatoes and vegetables, naturally thickened with some mashed beans.

What you’ll need

• small pasta: 250 g
• borlotti beans: 500 g
• tomatoes: 400 g
• onion: 120 g
• carrot: 100 g
• celery: 100 g
• vegetable stock: 1000 ml
• olive oil: 30 ml
• garlic: 10 g
• rosemary: 3 g
• salt: 10 g

How to make it

1. Finely dice the onion, carrot, and celery. Reserve one third of the beans and blend coarsely with 150 ml stock.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Available for iPhone and iPad

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.