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Greatest plates · Soup
Pasta e Fagioli with Borlotti Beans and Rosemary
A hearty vegan Italian soup of soft borlotti beans, small pasta and fragrant rosemary in a tomato-rich broth. Built on three cans of beans plus ditalini, it delivers a genuine 22 g of plant protein per serve and stands up as a full dinner with crusty bread.
Serves 4Prep 15 minCook 40 minSoupborlotti beans
Containsgluten
Protein 15%Carbs 62%Fat 23%
About 706 kcal a serve — 26 g protein, 106 g carbs, 17 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Chop the vegetables
prepFinely dice the onion, carrots and celery, and finely chop the garlic and rosemary leaves so everything is ready to go.
On the boardprep →
finely diced
Soften the soffritto
cookHeat the olive oil in a large heavy pot over medium heat. Add the onion, carrot and celery and cook, stirring often, for 8–10 minutes until soft and sweet.
In the potcook →
medium heat, 8–10 min
Add garlic, rosemary and tomato paste
cookStir in the garlic, rosemary and tomato paste and cook for 2 minutes until fragrant and the paste darkens slightly.
In the potcook →
2 min
Build the broth
cookAdd the diced tomatoes, drained borlotti beans, vegetable stock and bay leaf. Bring to a boil, then reduce to a simmer for 15 minutes to bring the flavours together.
In the potsimmer →
simmer 15 min
Mash for body
cookScoop out about a cup of the beans and broth, mash with a fork, and stir it back in to thicken the soup naturally.
Cook the pasta
cookStir in the ditalini and simmer for 10–12 minutes until the pasta is tender, stirring now and then so it doesn't stick. Add a splash more stock or water if it gets too thick. Season with salt and pepper.
In the potcook →
10–12 min
Serve
serveRemove the bay leaf. Ladle into bowls, scatter with parsley and a drizzle of olive oil, and serve with crusty bread.
In the bowlserve →
Cook's noteFor a gluten-free version use a small gluten-free pasta and gluten-free bread. The soup thickens as it stands, so loosen leftovers with a little water or stock when reheating.
Estimated per serve
706 kcal · 26 g protein · 106 g carbs · 17 g fatestimates, within ~10%
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