If you fancy tucking into some comfort food over Halloween weekend, this pasta soup recipe will warm you right up.
The traditional Italian dish is packed full of healthy ingredients and a big bowl will feel like a real treat over the winter months.
The recipe is by Liverpool chef Gabriella Margiotta, of Gabriella’s Kitchen and takes around an hour to make.
Sharing the recipe with ECHO readers, Gabriella said: “Pasta e Fagioli is a traditional Italian soup meaning ‘pasta & beans’. A true favourite this time of year in our household. Its a hearty dish and super easy to make.”
If you try the recipe out, tells us your thoughts in the comments below and you can find more of Gabriella’s recipes by following her on Instagram @gabriellas_kitchen and on Facebook via the Gabriella’s Kitchen Page.
This recipe serves around six to eight people. Here’s how to make it:
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1 large white onion, finely diced
3 carrots, finely diced carrots
3 celery sticks, finely diced
4 cloves garlic, finely chopped
8 tablespoons of extra virgin olive oil
2 large handfuls Cavolo Nero or kale
1 bay leaf
1 small bunch of parsley finely chopped
1 tin of peeled plum tomatoes
2 tins of beans, Borlotti, Cannellini or chick peas
2 litres of vegetable stock
300g of small pasta of your choice
salt and pepper to season
Parmesan cheese to serve
In a large pan, gently warm your olive oil on a medium high heat. Add your carrots, celery, onion, garlic, bay leaf and gently fry for a good 10-12 minutes (until your mix is soft and translucent).
Whilst your vegetables are cooking, drain and rinse your tinned beans thoroughly add your beans, tinned tomatoes and stock to the pan, give everything a good stir and leave to simmer on a medium low heat.
After 20 minutes, add your Cavolo Nero or kale, let this cook for a further 15 minutes.
Check your soup for seasoning, add salt and pepper where needed.
Next, add the add the pasta. If you cant find any small shaped pasta, you can break up spaghetti or linguine (this works great).
Once you have added the pasta, ensure that you continue to mix the soup regularly. As the starch starts to release the mixture becomes thicker and can stick to the bottom of your pan after 10-12 minutes the pasta will be cooked and tender. If your soup is looking to thick, add more stock.
Finish with chopped parsley and you are ready to serve!
Pour into soup bowls and drizzle with olive oil, don’t forget to add a generous handful of Parmesan cheese when serving.