Pasta and bean soup

6 servings Prep: 5 mins, Cooking: 35 mins
Rate this recipe
An easy, delicious, and affordable Italian dish.

By Food24 July 31 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

borlotti beans — soaked overnight
6 Tbs fresh chillies — 573
ham — cured Italian
1 onion — finely chopped
fresh basil
1 sprig fresh rosemary
1 l stock — vegetable or chicken
1 red chilli — chopped
1 Tbs tomato purée
salt and freshly ground black pepper
150 g pasta — tubetti
4 Tbs olive oil — extra virgin
Tap for ingredients
Tap for ingredients

Method:

Put the beans into a heatproof earthenware pot or large pan and cover with cold water. Bring to the boil and cook gently, allowing one hour if using fresh beans, 1½-2 hours if using dried. Alternatively, you may use tinned beans.

Don’t salt the water or the skins will remain tough. When soft, drain and puree half of the beans in a blender or food processor, then mix together with the whole beans.

Heat the olive oil in a saucepan, add the onion and bacon and fry until softened. Add the basil, rosemary, stock, chilli if using, tomato puree, beans and salt and pepper to taste.

Bring to the boil, then add the pasta and cook for 7-8 minutes or until the pasta is al dente.

Leave to stand for 30 minutes before serving to allow the flavours to mingle. Reheat if you like, but in Italy soups are more often served warm rather than hot, even cold in summer. Top each portion with a drizzle of extra virgin olive oil.

Original recipe by Antonio Carluccio.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.