Pasta, Beans and Endive Soup

    Pasta, Beans and Endive Soup

    (9)
    30min


    8 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (7)

    by
    14

    This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese.  -  17 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    11

    We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?  -  01 Jul 2001  (Review from Allrecipes USA and Canada)

    by
    8

    I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.  -  12 May 2008  (Review from Allrecipes USA and Canada)

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