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.
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.
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.
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
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.
With the chilly weather upon us and all our over indulging in heavy hearty meals which is always so comforting at this time of year, it is a nice change to enjoy a super clean and nourishing soup from time to time to cleanse the body and give the heavy meals a break.
Time to spice things up, A twist on an old classic soup. If you like Thai flavours of ginger, coconut cream and coriander well this is a simple yet tasty dish to help change-up the everyday pumpkin soup recipe.
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