1. Heat the oil in a large stockpot and fry the onion, garlic and carrot with a little salt until soft over a medium heat ensuring you don’t burn the garlic.
2. Add the tomatoes and the stock then bring to the boil. Once simmering, add the tomato puree and the dried herbs then stir through.
3. Simmer for 10-15 minutes then add the pasta and beans. Continue to simmer for another 10-15 minutes, or until the pasta is cooked. Add further seasoning if required.
4. Stir in the fresh basil if using and then serve topped with the grated parmesan, and some warm bread on the side topped with plenty of butter.
Spruce it Up
Don’t limit yourself to our recipe and instead use whatever you have in the fridge. Got a few courgettes looking a little past their best, then chop them up and add with the carrots. The same goes for things like celery. Don’t be afraid to throw in other vegetable too. How about a handful of kale or fresh tomatoes? And of course, if you want a little meat in there then shred in some cooked chicken or fry off some cubes of pancetta. This is not a set in stone recipe. It’s the base for many meals. Pasta E Fagioli is Italian peasant food that involves using up whatever you’ve got, so do just that.