Pasta E Fagioli – pasta and beans soup from the Italian Embassy December 18, 2016 by Pasta E Fagioli – pasta and beans soup from the Italian Embassy Print recipe Print with main photo Print text only Ingredients 400g Borlotti beans (I used tinned, if you use dried you will need to simmer for 90 mins with a bouquet garni) 1 clove Garlic (chopped) 125g Onion (chopped) 125g Celery (chopped) 150g Potatoes (peeled and chopped) 100g Tomato concentrate 200g Carrots (Chopped) 4 tablespoons Extra virgin olive oil 450g Pasta (Fresh - use less if dried) 1 Small Rosemary bunch 1l Chicken stock (You can use vegatable instead for a vegetarian dish) Optional 1 Red chilli (optional) Directions Step 1 Heat the olive oil in large pot, sweat the onions, garlic, carrots, celery, potatoes and carrots until they have softened a little Step 2 Add the stock, chilli, and the tomato concentrate. Simmer until the vegetables are soft. Blend until it's smooth. Step 3 Add the drained borlotti beans and pasta. Season to taste. Step 4 Serve with a drizzle of the oil and some of the chopped rosemary. Add grated parmesan if desired.