Pasta, Beans and Endive Soup

Pasta, Beans and Endive Soup

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This is a thick soup of pasta and cannellini beans called 'pasta e fagioli' in Italy. Serve with warm crusty bread.

Michal Londino

Serves: 6 

  • 500g ditalini or macaroni
  • 3 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 1 onion, chopped
  • 1/2 cup chopped mushrooms
  • 1 medium head endive leaves - rinsed and quartered
  • 500ml tomato pasta sauce
  • 2 (400g) tins cannellini beans
  • 1 pinch dried oregano
  • 1 tablespoon white sugar
  • salt and pepper to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.
  2. In a large frypan over medium heat, warm oil and saute garlic, onion and mushrooms until soft. Place endive leaves on top of vegetables in the frypan and cover until the endive leaves wilt. Stir in tomato pasta sauce and beans. Season with oregano, sugar and salt and pepper to taste. Simmer over low heat for approximately 15 to 20 minutes.
  3. Mix the cooked pasta into the sauce. Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.

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