Warm Italian Stew (Pasta e Fagioli)
A rustic Italian classic reimagined into a comforting plant-forward stew. Creamy cannellini beans, tender pasta and slow-cooked vegetables simmered in a rich tomato broth, finished with vibrant basil pesto and warm focaccia. Hearty, nourishing and full of Mediterranean flavour, it brings warmth and comfort in every spoonful.
- 20-30 MIN
- NOT TOO TRICKY
- 2
- GLUTEN, NUTS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 690 kcal Calories
- 19 g Protein
- 72 g Carbohydrates
- 34 g Fat
- 15 g Fiber
- 10 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Raw Materials | |||
| Red onion | ¼ each | 40 g | Finely diced |
| Carrot | ¼ each | 25 g | Finely diced |
| Celery stick | ½ each | 20 g | Finely diced |
| Garlic | 1 clove | 5 g | Minced |
| Tomato purée | ¾ tbsp | 12 g | |
| Dried oregano | ¾ tsp | 2 g | |
| Chilli flakes | ¼ tsp | 1 g | Adjust to taste |
| White wine | 2 tbsp | 25 ml | |
| Cannellini beans | ¾ cup | 125 g | Cooked & drained |
| Chopped tomatoes | ½ cup | 100 g | |
| Sugar | ¼ tsp | 1 g | |
| Vegetable stock | 1 cup | 250 ml | |
| Small pasta | 1 ½ cups cooked | 40 g dry | Cook separately |
| Olive oil | 1 tbsp | 15 ml | |
| Salt | pinch | 1 g | |
| Black pepper | pinch | 0.5 g | |
| Focaccia / crostini | 1 portion | 40 g | Warmed |
| Vegetarian parmesan | 1 tbsp | 10 g | Optional |
| Basil Pesto | |||
| Fresh basil leaves | 1 cup packed | 25 g | |
| Pine nuts | 1 tbsp | 12 g | Lightly toasted |
| Garlic | ¼ clove | 1 g | |
| Nutritional yeast | 1 tbsp | 8 g | |
| Lemon juice | 1 tbsp | 15 ml | |
| Olive oil | 1 tbsp | 15 ml | |
| Water | as needed | 10–20 ml | Adjust texture |
| Salt | pinch | 1 g | |
Method
-
Prepare the soffritto
- Finely dice onion, carrot and celery.
- Mince garlic.
- Heat olive oil in a saucepan over medium heat.
- Add onion, carrot and celery with a pinch of salt.
- Cook 5–10 min until soft and lightly caramelised.
- Add garlic and cook until fragrant.
-
Build the stew base
- Add tomato purée, oregano and chilli flakes.
- Cook for 2–3 min, stirring regularly.
- Deglaze with white wine and reduce slightly.
- Add cannellini beans, chopped tomatoes and vegetable stock.
- Season with salt and pepper.
- Bring to a boil, then reduce to a simmer for 10–15 min.
-
Cook the pasta
- Cook pasta separately in salted boiling water until al dente.
- Drain and reserve.
-
Prepare the basil pesto
- Blend basil, pine nuts, garlic, nutritional yeast, lemon juice and olive oil.
- Add water gradually until smooth and spoonable.
- Season with salt.
-
Finish the dish
- Add cooked pasta to the stew.
- Stir gently and adjust seasoning.
- Add extra stock or water if needed.
-
To serve
- Spoon into a warm bowl.
- Top with basil pesto.
- Finish with olive oil and fresh basil.
- Serve focaccia or crostini on the side.
- Optional: grate vegetarian parmesan at the table.
