Classic Italian Pasta e Fagioli aka Pasta with Beans

Pasta e Fagioli or Pasta e Fasule, Pasta with beans as it translates is a traditional Italian homestyle soup that is belly warming, nourishing and tastes like a big warm hug from Nonna. My mother in law (Nonna) always makes homemade pasta with this dish. I use bought pasta most of the time you definitely can’t beat homemade though for a quicker alternative it’s still tastes quite similar.

Pasta e Fagioli (Pasta with Beans)
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Vitamin C Enriched Broccoli & Spinach Soup

When we think of vitamin C our minds directly think of oranges and yes while they do contain substantial amounts of the vitamin did you also know that 1 cup of broccoli contains around the same amount of vitamin C to 1 cup of orange juice?

There was a good reason your mother always told you to eat your broccoli as a child and this is the reason why.

Creamy Broccoli & Spinach Soup
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Italian Braised Beans With Tomato, Rosemary & Crispy Kale

Italian Braised Beans with Tomato, Rosemary & Crispy Kale on Toasted Sourdough

No doubt with the recent lockdowns happening all over the world, it is only natural to feel worried about the financial impact it may have on you and your family. Many having think more sensibly about what they buy and how to ration out groceries. Thinking of creative ways to utilize basic staples such as beans and pasta. I am also thinking how of ways to stretch the costs to ease some of your worries.

This recipe is cheap to make and can be eaten as breakfast, lunch or even a hardy dinner meal. I have used cannellini beans and chickpeas in this recipe however you can use whichever bean are in your pantry, such as butter bean, borlotti beans, or even four bean mix. This is a amped up version of your baked beans on toast with all the tasty Italian flavours of tomato, garlic & rosemary.

Serve it warm on some crusty bread with some toasted crispy kale (if budget allows) Top with a boiled or poached egg for a fulfilling breakfast. Filling for a jaffle sandwich for a quick lunch, or add it to some pasta for a satisfying dinner. Can be portioned and frozen in containers for a quick go to meal.

Braised Beans with Tomato, Rosemary & Crispy Kale

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

400g can cannellini beans (200g raw soaked overnight )

400g can chickpea (200g raw soaked overnight )

2 tsp extra virgin olive oil

1 onion, finely chopped

3 garlic cloves, crushed

2 celery stalks, finely sliced

800g canned tomatoes (or fresh roma tomatoes chopped)

2 cups water (plus 1 cup for more soupy consistency)

3 sprigs fresh rosemary or 1 tb dried

150g chopped kale (optional)

Salt and Pepper

Grated parmesan to taste

Directions

  1. Drain and rinse beans. Heat oil in a large pan over high heat.
  2. Add onions, garlic, celery and cook for 2-3 minutes.
  3. Add tomatoes, beans, water, rosemary, salt and pepper and bring to the boil.
  4. Cook for 50-60 mins. Meanwhile drizzle a little olive oil over chopped kale and massage into the kale. Lay on a lined baking tray and cook in a 160’C preheated oven for 10 mins until just crispy. Remove and set aside.
  5. Top with grated parmesan and kale.
  6. Serve on crusty bread such as sourdough or ciabatta, cooked pasta or as a bean soup just add 1 cup of extra water while cooking.

Cauliflower, Corn and Cannellini Bean Chowder

Soup season is upon us and what better way to start the winter off  than with a big bowl of nourishing cauliflower chowder. We often associate chowder with the classic seafood chowder with its thick, creamy consistency it naturally  sounds and feels comforting in these colder months.

This vegetarian version is a lighter take on an authentic chowder recipe which is normally made with floury potatoes and heavy cream. Can also be easily made vegan with the elimination of the cheese. Even though it doesn’t contain those heavy ingredients with the addition of the cannellini beans it simulates the same sort of fulfilling comfort.

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