Pasta e Fagioli Soup
Submitted - Ben
Ingredients100g/3.5ozs dried cannellini beans
80ml/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.