recipes
Pasta e fagioli – Tuscan bean & pasta soup
Serves:
2019-03-07
Ingredients
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 piece celery
- 1 tbsp chopped rosemary
- 1 Bay leaf
- 300g cooked Cannellini beans
- 200g cooked Borlotti beans
- 100g pancetta
- 1 tsp tomato concentrate
- 1 liter beef stock (Calnort)
- 200g tubettoni – short cut macaroni
- Extra virgin olive oil (Borges)
- Fresh ground black pepper
- Parmesan cheese for garnish
Method
Start with a soffritto. Peel, cut and chop all vegetables, shallow fry in olive oil together with the herbs and pancetta. Stir in the tomato paste and the beans, cover with stock and bring to the boil, simmer for 10 minutes. Take halve of the soup and whizz smooth. Pour back into the bean soup add in the pasta and simmer gently until pasta is cooked. Serve with a good drizzle of Extra virgin olive oil, ground pepper and parmesan.
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