Pasta e Fagioli
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Soup
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
  • 300 gr. / 10 oz fresh beans
  • 1 onion, chopped
  • 1 carrot, diced
  • ¼ of cabbage, shredded
  • 1 potato, diced
  • 2 garlic cloves, cut in half
  • 300 gr. / 10 oz. fresh mushrooms, sliced
  • 1 rosemary sprig
  • 1 thyme sprig
  • 4 fresh sage leaves
  • 400 gr. / 14 oz. Chopped tomatoes or concase
  • 1 piece about 100 gr. of parmigiano Reggiano (I used the part that is usually discarded that has parmigiano and the outer part that we do not eat. It is very umami) you can use either this or any other part
  • 150 gr. / 5 oz. short pasta like elbow or any other
  • ½ cup olive oil
  • 5 cups of chicken stock
  • salt and pepper
Instructions/ Εκτέλεση
  1. In a deep pot pour the olive oil and sauté the onion, mushrooms and carrot.
  2. Add the cabbage, potato and garlic and continue to sauté until they become somewhat soft.
  3. Add the fresh beans and the piece of parmigiano cut in smaller pieces.
  4. Pour the tomatoes, rosemary, thyme, sage and the chicken stock and bring to boil.
  5. Reduce heat and simmer for 30 to 40 minutes until the beans are soft.
  6. Salt and pepper.
  7. Add the pasta along with one cup of hot water and let simmer until pasta is al dente.
  8. Serve immediately.
Notes/ Σημειώσεις
Recipe adapted from chef Kostas Tsigas
Recipe by Culinary Flavors at