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Receta Pasta And Bean Soup ( Pasta E Fagioli)

by Global Cookbook

Ingredientes

250 gm borlotti beans soaked and cooked (qv cannellini) 4 Tbsp. extra virgin olive oil 3 x red onions peeled and finely minced 1 head celery including the leaves minced 4 clv garlic peeled and minced 3 x dry chillies crumbled 1 bn fresh rosemary leaves finely minced or possibly pounded

200 gm pancetta or possibly prosciutto ends cut into matchsticks 1 x 800g tin peeled plum tomatoes 250 gm penne rigate     sea salt and freshly grnd black pepper     extra virgin extra virgin olive oil     green chicory or possibly dandelion leaves minced     Parmesan freshly grated

Direcciones

1. Cook the beans (qv cannellini) then leave to rest in their cooking water.
2. In a large heavy saucepan heat the oil and fry the onion and celery together over a medium heat.
3. When the onion is soft but not brown add in the garlic chilli rosemary and pancetta or possibly prosciutto and continue to fry stirring.
4. The pancetta should become amost crisp.
5. Add in the tomatoes with their juices breaking them up with a spoon and continue to cook reducing the liquid for approximately 20 min.
6. 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.
7. Add in a little more of the cooking liquid if the soup seems too thick.
8. In a seperate pan cook the penne in boiling salted water till just al dente drain and stir into the soup.
9. Check for seasoning.
10. Serve with a generous helping of new seasons extra virgin extra virgin olive oil the minced leaves and grated parmesan.
11. Serves 10

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