Pasta and kidney beans soup, pasta e fagiloli
An easy and delicious pasta and kidney beans soup that is great for batch cooking and can be scaled up or down.
Equipment
- Dutch oven/casserole pot
- Saucepan
Ingredients
- 100 grams bacon
- 150 grams elbow pasta dry weight
- 5 cloves garlic
- 1 onion
- 1 litre chicken broth
- 800 grams can tomatoes
- 800 grams kidney beans keep the liquid
- 1 teaspoon dried oregano
- ½ teaspoon chilli flakes
- 2 bay leaves
- 1 parmesan rind
- 3 tablespoon grated parmesan
- 3 tablespoon chopped parsley
- 1 tablespoon olive oil
- 20 grams butter
- salt and pepper
Instructions
- Dice your onion, crush your garlic and cut your bacon into strips.
- In a large casserole pot or dutch oven heat some butter and cook the bacon until it's crispy, before removing it to a plate.
- Add the onion to the bacon fat, and cook it until softened.
- Stir through the garlic, chilli flakes and oregano and cook for another one or two minutes.
- Pour in the kidney beans plus their liquid and then add the tomatoes and chicken broth.
- Add the bay leaves, bacon and parmesan rind (if using), season with salt and pepper and bring to a simmer for 20 minutes.
- When you have ten minutes left on the clock, bring a saucepan of salted water to a boil.
- Cook your pasta for five or six minutes so it is still al dente, and then drain it and serve in warm bowls.
- Ladle the soup over the top of the pasta and garnish it with freshly grated parmesan and chopped parsley.
Nutrition
Calories: 427kcalCarbohydrates: 63gProtein: 21gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 17mgSodium: 953mgPotassium: 1093mgFiber: 14gSugar: 9gVitamin A: 371IUVitamin C: 16mgCalcium: 128mgIron: 6mg
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