Pasta i Fagioli
Hello again everyone! It’s been a while, but I’m back with a delicious and super healthy recipe. I’ve used vegetarian mince instead of regular, but either can be used.
2 tbsp olive oil
350g vegetarian mince
2 medium carrots, diced
3 celery sticks, diced
1 small onion, diced
2 garlic cloves, minced
400ml vegetable stock
400g can chopped tomatoes
400g can kidney beans
400g can borlotti beans
200g small pasta tubes (macaroni, ditalini)
1 tsp dried oregano
1 tsp dried thyme
1 tbsp fresh basil
Heat up the pan with half the olive oil added and cook the mince over a medium/high heat. Set aside in another bowl while you fry the remaining oil, carrots, celery, and onion in the pan over a medium heat.
Leave to cook for 4 minutes, and then add the garlic and cook for 1 minute. Reduce to low heat, and add the mince, water, vegetable stock, chopped tomatoes, along with the herbs and stir.
Cover and simmer for 20 minutes or until the vegetables are soft. In the meantime, cook the pasta in a separate pan of water under packet instructions.
Add the pasta, red kidney beans, and borlotti beans for 5 minutes, then serve with cheese or extra basil.
Delicious! Hope you enjoy, and see you next time.