Serves 2-4


  • 4 tbsp. Extra virgin olive oil 
  • ½ Red onion, finely chopped 
  • 1 Celery stick, finely chopped 
  • 1 Medium-sized carrot, finely chopped 
  • 1 Garlic, crushed 
  • 400g Borlotti beans, cooked 
  • 1 litre vegetable stock 
  • 5 Cherry tomatoes, halved 
  • 200g Mixed pasta shapes 
  • Approx. 70g Parmigiano Reggiano rind, cut into small cubes 
  • 25g Fresella (crispy bread) 
  • Leaves of 6 small thyme branches 


  1. In a large pot, heat olive oil, add onion, celery, carrot, and garlic and sweat for about 4 minutes. Stir in the beans, add stock and tomatoes, bring to the boil, then reduce the heat and simmer for about 10 minutes.  
  2. Increase the heat, add the pasta, then reduce the heat to medium and cook until the pasta is ready. Remove from the heat, stir in the parmesan rinds and leave to rest for 5 minutes.  
  3. In the meantime, combine the crispy bread, thyme leaves and a drizzle of olive oil. Divide the pasta & fagioli between bowls, sprinkle with the crispy bread mixture and serve.  

© Gennaro Contaldo

Parmigiano courtesy of Consorzio del Parmigiano Reggiano