Pasta Fagioli Soup. Serves 4. Cost per serving: 74p. Cooking time: 1hr.
1 tbsp Olive Oil
1 Large Onion Finely Chopped
2 Garlic Cloves Crushed or Finely Chopped
1 Large Carrot Peeled and Diced
400g Tin of Chopped Tomatoes
1tbsp Tomato Puree
1l Vegetable Stock
400g Tin Borlotti Beans Drained and Rinsed
100g Dried Pasta
1-2tsp Dried Italian Herbs or Oregano
Small Bunch of Basil Chopped
100g Parmesan Cheese Grated
Salt and Black Pepper
Heat the oil in a large stockpot and fry the onion, garlic and carrot with a little salt until soft – medium heat ensuring you don’t burn the garlic.
Add the tomatoes and the stock then bring to the boil. Once simmering, add the tomato puree and the dried herbs then stir through.
Simmer for 10-15 minutes then add the pasta and beans. Continue to simmer for another 10-15 minutes, or until the pasta is cooked.
Add further seasoning if required.
Stir in the fresh basil if using and then serve topped with the grated parmesan, and some warm bread on the side topped with plenty of butter.
Recipe provided by: Fiver Feeds.