Lush & Creamy Pasta e Fagioli with Fennel

Heat a large saucepan over medium heat. Add the olive oil, chopped onion, carrot, celery, fennel, rosemary, and bay leaves. Sauté for about 10 minutes until the vegetables are soft and lightly golden, stirring regularly. Cooking down the vegetables is crucial for developing the soup’s rich flavour.

Stir in the tomato pulpa or crushed tomatoes, borlotti beans, and stock. Mix well.

Remove the bay leaves from the soup and set them aside. Use a stab mixer/hand blender to roughly blend about one-third of the soup. Alternatively, use a potato masher to gently mash some of the beans and vegetables. You can skip this step entirely but I love the creamy texture it produces.

Now add the pasta and parmesan rind along with the reserved bay leaves. Simmer for a further 10-12 minutes or until the pasta is al dente.

Remove and discard the parmesan rind and bay leaves. Taste the soup for salt and add as needed.

Ladle the soup into bowls and finish with an additional generous drizzle of extra virgin olive oil and freshly cracked black pepper. Enjoy!