Pasta and bean soup

Pasta and bean soup

Pasta e fagioli

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g fresh borlotti beans, soaked in cold water overnight and drained
or 200g dried beans, soaked in cold water overnight and drained
6 tablespoons olive oil
1 onion, finely chopped
2 basil leaves
1 rosemary sprig
1 litre Chicken stock
or 1 litre Vegetable stock
1 red chilli, chopped, (optional)
1 tablespoon concentrated tomato paste
salt
pepper
150g tubetti pasta
4 tablespoons extra virgin olive oil

Method

  1. Put the beans into a heatproof earthenware pot or large pan and cover with cold water. Bring to the boil and cook gently, allowing 1 hour if using fresh beans, or 1½–2 hours if using dried. Don’t salt the water or the skins will remain tough. When soft, drain and purée half of the beans in a blender or food processor, then mix together with the whole beans.
  2. Heat the olive oil in a saucepan, add the onion and fry until softened. Add the basil, rosemary, stock, chilli, if using, tomato paste, beans, and salt and pepper to taste. Bring to the boil, then add the pasta and cook for 7–8 minutes, or until the pasta is al dente.
  3. Leave to stand for 30 minutes before serving to allow the flavours to mingle. Reheat if you like, but in Italy soups are more often served warm rather than hot, or even cold in summer. Top each portion with a drizzle of extra virgin olive oil to serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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