Pasta e fagioli

Pasta e fagioli appears in 2 cookbooks in the collection. Each sheet is the recipe as that book's index lists it; open one to see it in the book.

A Kitchen in Italy, p. 232–233
Pasta e fagioli
Ingredients
60ml olive oil
1 onion, finely chopped (170g)
1 large carrot, peeled and coarsely grated (100g)
2 garlic cloves, crushed
4–5 oregano sprigs
1 tsp ground cumin
3 tbsp biber salçası, mild or hot (see intro)
1 litre chicken or vegetable stock
400g tin of black-eyed beans (or cannellini or borlotti), drained (245g)
20g parmesan, finely grated, plus the rind if available
80g pepe bucato (or another tiny pasta shape)
Fine sea salt and black pepper
66Simple Too
Simple Too, p. 66