Bean and pasta soup

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 12
Servings 1
Minutes 15 minutes


Serving Change
  • 250
    dried kidney or haricot beans, soaked overnight
  • 1
    small smoked ham hock
  • 2
    bay leaves
  • 45
    olive oil
  • 1
    fennel bulb, thinly sliced
  • 2
    onions, chopped
  • 3
    cloves garlic, crushed
  • 3
    tomatoes, skinned and chopped
  • pinch cayenne pepper
  • 100
    vermicelli or angel hair pasta, broken into pieces
  • Parmesan cheese, to serve
  • 30
    sliced parsley and fresh mint


15 minutes
Drain beans and combine with the hock, bay leaves and two litres of water. Bring to the boil and simmer for about 1 1/2 hours until beans are tender. Remove hock and cool. Heat olive oil in a heavy pan and wilt fennel, onions and garlic over a low heat for about 10 minutes. Shred meat off the hock and add to soup with the vegetables, cayenne pepper and tomatoes. Bring to the boil. Add pasta. Cook until tender. Season. Serve sprinkled with Parmesan cheese and top with parsley and mint.

Read more on: pulses  |  soup


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.