Pasta e fagioli

Name: Pasta e fagioli
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 onions; 1 garlic cloves; 1 carrots; 50 g celery; ½ bunch flat-leaf parsley; ¼ bunch basil; 5 sage leaves; 30 g cured ham in slices; 4 tbsp olive oil; 200 g pasta (e.g. penne); 2 tbsp tomato puree; 2 tin borlotti beans; 1 litre vegetable bouillon; salt and pepper to taste

main dish starter

Total: 45 min. | Active: 45 min.

lactose-free

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When the nights start to draw in and the temperatures drop, a plate of classic pasta e fagioli warms the cockles of the heart – much like a stew. Typically classed as poor man's food, this dish is simple, honest and utterly delicious. It is cooked in many regions of Italy – in Piedmont, Lombardy, Veneto, Emilia Romagna, Tuscany, Lazio, Campania and Calabria – and would typically be served as an entrée in autumn and winter.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Sauce
3 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
1	carrot, cut into cubes
50 g	celery, cut into cubes
2 tbsp	tomato puree
30 g	cured ham in slices, roughly chopped
½ bunch	flat-leaf parsley, roughly chopped
¼ bunch	basil, roughly chopped
2	sage leaves
2 tin	borlotti beans (each approx. 400 g)
1 litre	vegetable bouillon

Pasta
200 g	pasta (e.g. penne)
	salt and pepper to taste

Crispy sage
1 tbsp	olive oil
3	sage leaves, roughly chopped

How it's done

Sauce

Heat the oil in a pan. Sauté the onion and garlic. Add the carrot and celery, cook briefly. Add the tomato puree, ham, parsley, basil and sage. Add the beans with the liquid, mix. Pour in the stock, simmer for approx. 25 mins.

Pasta

Add the pasta, continue to simmer until the pasta is al dente, season.

Crispy sage

Heat the oil and sage in a small non-stick frying pan. Fry the sage, stirring occasionally until the sage is crispy. Plate up the pasta, top with the crispy sage.

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