Pasta and Bean Soup Recipe: A Hearty Italian Classic for All Seasons

Pasta and bean soup, also known as pasta fagioli, is a classic Italian dish. It's a simple yet hearty soup that uses basic ingredients. This dish is often overcomplicated by chefs, but when made correctly, it becomes a delicious meal. The soup can be left to infuse for 24 hours to enhance its flavour.

• 1 large dash of olive oil
• 1 glass of dry white wine
• 5 cloves of garlic, peeled and chopped
• 1 onion, peeled and chopped
• 4 very red tomatoes, chopped finely or one tin (235 g) chopped tomatoes
• 3 large squeezes of Italian tomato purée
• 2 cans (235 g each) borlotti beans
• 1 handful of fresh, chopped spinach (optional)
• 1 sprig of rosemary about 3 inches long
• 1 large handful of chopped parsley
• 1 ½ litres water
• 2 chicken stock cubes
• 1 pinch of salt
• 1 large pinch of freshly ground pepper
• 1 large pinch of cayenne pepper
• 5 handfuls of pasta shells or penne
• 100 ml single fresh cream (optional)

1. Heat the olive oil in a pan. Add the chopped garlic and onions. Fry gently for about 3 minutes until translucent but not coloured. Add the cayenne pepper and mix well.
2. Add the glass of white wine and allow it to evaporate slightly.
3. Add the water, stock cubes, tomato paste, pepper, salt, pasta, and the two tins of beans. Simmer gently for as long as the pasta needs to cook, stirring occasionally.
4. Once the pasta is al dente, stop the cooking process. Add the chopped parsley and cream, stirring well.
5. Add the rosemary sprig and let the soup infuse for about 2 hours.

Nutritional Values

This soup can be adjusted by adding extra beans or pasta to suit your taste. A small piece of Parmesan rind can be added for extra flavour. Remove it before serving. If the soup is not thick enough, blend some of it and return it to the pot. The pasta should form about 40% of the soup.