This dish is a hearty and warming Italian classic.
Serves: 4 as a starter
Preparation: 10 minutes
Cooking: 50 minutes
Ingredients:
● 300g dried borlotti beans soaked overnight and cooked or 2 cans of borlotti beans
● 1 onion, finely chopped
● 1 carrot, finely chopped
● 1 celery stalk, finely chopped
● 2 garlic cloves, crushed
● Dried chilli, a pinch
● 2-3 stalks fresh rosemary
● 200g passata
● 1.2l boiling water
● 1 tbsp rock salt
● 100g small pasta shapes
● 7-8 tbsp extra-virgin olive oil, plus a drizzle when serving
Method:
● Heat the oil in a medium saucepan and once hot add the onion, celery and carrot. Cook over low-medium heat, stirring occasionally for about 10 minutes.
● Add the garlic, chilli, rosemary, a little of the salt and pepper to taste. Leave to cook for a couple of minutes, and then add the passata.
● Stir and cook for 10 minutes, then add the beans. Stir for a few more minutes and then add the boiling water. Cook, partially covered for about 20 minutes, stirring occasionally.
● Take out half the soup and blend in a blender until smooth and creamy. Add this back to the chunky soup. Cook for 10-15 minutes, taste and, if required, add remaining salt.
● The soup can be served as it is, drizzled with extra virgin olive oil or cook with the pasta cooked in it.
● If adding pasta, cook it in the boiling soup, stirring occasionally, for 5 minutes more than the pack instructions say. The final consistency will be quite thick.
● TIP: Only add pasta to as much soup as you plan on eating - keeping the remaining soup separate. Leftover pasta will become soggy.
● Serve hot drizzled with extra virgin olive oil on each portion.
