Ingredients
- 380 gm borlotti beans picked clean and soaked overnight
- 1 lrg carrot diced
- 3 Tbsp. extra virgin olive oil
- 1 med onion thinly sliced
- 50 gm pancetta sliced in fine strips
- 85 gm small tubular pasta
- 50 gm freshly grated parmesan cheese
- 1 x salt and freshly grnd black pepper
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Borlotti Bean And Pasta Soup ( Pasta E Fagioli)
Servings: 4
Directions
- Rinse the beans place them in a saucepan and cover with 1.3L water.
- Bring to the boil and skim.
- Add in the carrot cover and cook gently for about 40-50 min till the beans are tender.
- Take out half of the beans and mash them in a food processor with some of the cooking liquid. Empty them back into the pot and mix well.
- Half an hour before it is to be served finish the dish: heat the oil gently in a frying pan and saute/fry the onion till it starts to turn light golden brown.
- Turn up the heat a little add in the pancetta and saute/fry till crisp.
- Mix this into the beans season to taste and bring back to the boil.
- The soup should be quite creamy but if too thick dilute with a little warm water.
- Add in the pasta and simmer gently for 67 min stirring often as it may stick.
- Off the heat fold in half of the Parmesan and serve.
- Offer a bowl with the remaining Parmesan and some crusty bread.
- This is a great peasant Tuscan dish that is both substantial and soulwarming There are countless versions of it using all kinds of beans. I have had it in Venice with borlotti beans and I have made it with beautiful beans called pavone peacocks which I bought in the Rialto market. These were large and plump and were adorned with all kinds of pink hues like Venetian marbling. In addition to their pretty looks they had a very enticing taste.
- Serves 4
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