Pasta e Fagioli Soup
Recipe by Massimo Mele
Preparation time: 25 minutes plus 6 hours soaking time for beans
Cooking time: 1.5 hours
Serves: 4 people
- 100g/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
Step 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.