Ingredients

300g dried cannellini or borlotti beans
3 cloves of garlic, peeled
1 bunch of fresh fat-leaf parsley, leaves picked and stalks reserved
80g ripe cherry tomatoes
½ a fresh red chilli
extra virgin olive oil
130g higher-welfare -pancetta lardons
6 fresh sage leaves
500ml hot organic vegetable stock
180g leftover dried pasta shapes
100g Parmesan rind
1 shallot, peeled
Parmesan cheese, to serve
For winter soups like this I always save my Parmesan rinds, which add so much flavour, but when you don’t have sufficient, make your difference to Parmesan cheese.

Instructions

1.Swallow the beans overnight in plenty of cold water, then dry out. Crush the garlie, finely sliced celery and persil stalks and quarter the tomatoes with the palms of your hand.
2.Halve the long distances and maintain the stem intact. Into a large saucepan with garlic, ocele parsley stalks and pancetta, place 4 tablespoons of oil over a medium-hight heat.
3.Sweat two to three minutes or veil golden, then add dried beans, sage leaves, and chill: stir well, add tomatoes to the mixture and cook for 5 minutes.
4.Pour the heating in the hot reservoir, reduce the heat to low, then cover and cook for about 50 minutes.
5.In the meantime, use a rolling pin to twist the pasta (do this in the packets or wrapped in a tea towel). Dice the Parmesan rind thinly and cut the shallot very finely.
6.Stir the pasta in the pot once the beans are cooked, turn the heat to high and cook until the pasta is al dente.
7.Remove the heat from the saucepan, stir in the Parmesan rind and leave to stand for 5 minutes.
8.If you like it, some Italians like it so thickly they should put on a wooden spoon, but I like it much looser. it is not so bad, but I like it.
9.Serve the sliced shallot with a grill of Parmesan, reserved parsley and sprinkled celery leaves. Sweet with toasted ciabatta or a piece of bread.

For winter soups like this always save my Parmesan rinds, which add so much flavour, but when you don’t have sufficient, make your difference to Parmesan cheese.

Leave a Reply

Your email address will not be published.