Bean and pasta soup

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 12
Servings 4
Time 15 minutes

Ingredients

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

Method

2 hours
 
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
 

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