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Pasta e Fagioli

September 10, 2013

This hearty, peasant-style, family dish is perfect to warm up those cold winter nights. Traditionally, it is served at the table straight from the cooking pot by the mamma.

Serves 6


  • 1 medium onion
  • 2 cloves garlic
  • 1tbsp Clearspring Extra Virgin Olive Oil
  • 1 medium-sized potato
  • 300g of mixed dry beans (any type, in mix or not)
  • 150g Spelt Spaghetti                                                            
  • 1 piece of Clearspring Kombu (10cm long)
  • 1 piece of Clearspring Wakame (10cm long)
  • 1 sachet of Organic Miso Bouillon Paste
  • Clearspring Ume Plum Seasoning, to taste
  • Bay leaf, parsley, fresh thyme or fresh rosemary sprigs for garnish


  1. Leave the beans to soak in water overnight.
  2. On the day, remove the heart of the garlic cloves. Garlic lovers will simply chop it. For a more subtle taste leave it whole to remove it before serving.
  3. Chop the onion finely.
  4. Heat up the olive oil in a large saucepan, add the onion and garlic and brown them.
  5. In the meantime, chop the potato finely and add it to the browned onions and garlic. Cook on a medium heat for one minute whilst stirring continuously.
  6. Add the beans.
  7. Cover with water, add the wakame and kombu and let it boil vigorously for 15 minutes, then turn the heat down, cover and simmer for 1h 10 minutes* (or until beans are soft).
  8. Remove the garlic (if added whole), the kombu and wakame.
  9. Break the spaghetti in 2cm-long pieces and add them to the soup.
  10. Add the bouillon and cook on low heat for a further 15 minutes. The soup needs to have a thick but still liquid consistency. Add water if necessary.
  11. Add the rosemary 5 minutes before switching the heat off. If using other fresh herbs, add them right before serving.
  12. Remove the rosemary when the pasta is cooked and rinse it.
  13. Dress the dish with a sprig of rosemary and a drizzle of olive oil.

* If using a pressure cooker, cut that time to 20 minutes.

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