Made with a handful of pantry and refrigerator staples, this comforting dish makes for the perfect mid-week dinner.
Pasta e Fagioli Soup
- 1 tablespoon neutral oil
- 1 cup white onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 400 ml kidney beans canned
- 800 ml Italian plum tomatoes canned
- 660 ml passata (strained crushed tomatoes)
- 3 cups water
- salt and pepper to taste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 cup zucchini chopped
- 3 cups cavatappi noodles
- fresh basil to serve
- shaved parmesan cheese to serve
In a large pot, heat oil on medium heat. Once hot, add the onions and let sweat for 2-3 minutes, until they become translucent. Add the carrots and celery, stir, and cook another 4-5 minutes further.
Rinse the kidney beans and add them to the pot, followed by the plum tomatoes, passata and water. Season with salt and pepper to taste. Add oregano and dried basil. Let simmer for 15-20 minutes, then add the zucchini.
Bring another large pot of salted water to a boil. Cook noodles according to package instructions. Drain and distribute into serving bowls, and top with soup. Serve with fresh basil and parmesan cheese.