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Ingredients100g/3.5ozs dried cannellini beans80ml/2.82ozs. extra-virgin olive oil, plus extra for drizzling 2 garlic cloves, peeled 1 celery stalk, chopped a few pieces of pancetta rind 1 tomato, chopped Salt and pepper 200g/7ozs. mixed dried pasta all different shapes 45g/1.7ozs parmesan, grated 1 tbsp finely chopped flat-leaf parsley | MethodStep 1 - Soak the beans for about six hours in a saucepan of water. Drain and replace the water, bring the beans to the boil and simmer until they are soft (about 45 minutes). Drain the beans, keeping the cooking water.Step 2 - Heat half the oil in a large saucepan and sauté the garlic cloves, celery and pancetta rind for about 5 minutes. Add the tomato, cooked beans and 1 cup of the bean cooking water. Bring to the boil, then remove from the heat and pick out the garlic cloves and prosciutto rind. Season to taste. Step 3 - Cook the pasta in salted boiling water until a little under al dente. Drain and add to the soup. Return the soup to a simmer, add the remaining oil and cook for another 3 minutes. If the soup seems too thick, add more bean water. Step 4 - Serve sprinkled with parmesan and parsley and drizzled with more oil. |
Sourcehttp://www.notquitenigella.com/2014/07/24/pasta-e-fagioli/?utm_source=newsletterandutm_medium=emailandutm_content=2014-07-23andutm_campaign=newsletter |