Pasta e Fagioli

with Garlic Ciabatta
Calorie smart
Meaning 'pasta and beans', this dish, like many Italian classics, started life as a peasant dish.
Cooking time: 35 min
Cals 135 · Prot 4 · Carbs 30 · Fat 1
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White onion
1 Piece
1 Piece
Garlic cloves
4 Pieces
White beans
400 Grams
Olive oil
4 Tbsp
1 Tsp
Fresh rosemary
10 Grams
Smoked paprika powder
2 Grams
600 ML
Tomato passata
200 Grams
Vegetable stock cube
1 Piece
Brown sugar
10 Grams
Worcestershire sauce
15 Grams
Red vinegar
15 ML
Skioufichta pasta
0 Grams
Chilli flakes
2 Grams

Garlic ciabatta

Fresh chives
15 Grams
Garlic cloves
2 Pieces
Olive oil
2 Tbsp
0.5 Tsp


1 Prep vegetables
Preheat the oven to 200°C/180°C fan. Peel and chop the onion. Peel and finely chop the carrot. Peel and crush the garlic. Drain the cannellini beans
2 Fry onion
Heat a pan or pot with a very generous drizzle of oil over a low heat. Once hot, add the onion and carrot with a pinch of salt and fry for 7 min until softened. Add the whole rosemary branch, the garlic and the smoked paprika and fry for 1 min further.
3 Simmer
Add the measured water, tomato passata, vegetable stock cube, sugar, Worcestershire sauce, red vinegar and 1/3 of the drained beans to the pan. Simmer for 10 min. 
4 Blend
Remove the rosemary from the pan and set aside. Using a hand-held stick blender, puree everything until smooth. Alternatively, transfer everything to a food processor and blitz until smooth. 
5 Simmer
Return the rosemary to the pan along with the skioufichta pasta and the red chilli flakes. Simmer for 12-15 min further or until the pasta is tender. Stir occasionally.
6 Make garlic bread
Meanwhile, finely chop the chives. Peel and crush the garlic. Combine the olive oilsalt and garlic with the chives. Slice the bread rolls into slices. Place the slices onto a baking tray and drizzle with the garlic oil. Bake in the oven for 5 min. Add the remaining beans to the pasta with a splash of water if the sauce is looking too thick. Serve.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
For a non-vegan version, serve with a generous handful of grated Italian hard cheese.

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