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Cooking receipe to make pasta and bean soup under category General Recipes. You may find some video clips related to this receipe below.
pasta and bean soup
Pasta e fagioli
italian
river cafe cook book
250g borlotti beans soaked and cooked (qv cannellini)
4 tablespoons olive oil
3 red onions peeled and finely chopped
1 head celery including the leaves chopped
4 garlic cloves peeled and chopped
3 dried chillies crumbled
1 bunch fresh rosemary leaves finely chopped or pounded
200g pancetta or prosciutto ends cut into matchsticks
1 x 800g tin peeled plum tomatoes
250g penne rigate
sea salt and freshly ground black pepper
To serve:
extra virgin olive oil
green chicory or dandelion leaves chopped
Parmesan freshly grated
Cook the beans (qv cannellini) then leave to rest in their cooking water.
In a large heavy saucepan heat the oil and fry the onion and celery together over a medium heat.
When the onion is soft but not brown add the garlic chilli rosemary and pancetta or prosciutto and continue to fry stirring.
The pancetta should become amost crisp.
Add the tomatoes with their juices breaking them up with a spoon and continue to cook reducing the liquid for approximately 20 minutes.
In a blender puree half the cooked beans with a little of their cooking water then return to the saucepan with the remaining whole beans.
Add a little more of the cooking liquid if the soup seems too thick.
In a seperate pan cook the penne in boiling salted water until just al dente drain and stir into the soup.
Check for seasoning.
Serve with a generous helping of new seasons extra virgin olive oil the chopped leaves and grated parmesan.
Serves 10
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