Bean and pasta soup

Ideas
4 servings Prep: 15 mins, Cooking: 2 hrs
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Pulses

By Food24 November 03 2009
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Ingredients (12)

250.00 g kidney beans — dried
1.00 ham — smoked
2.00 bay leaves
45.00 ml fresh chillies — 573
1.00 fennel — bulb, thinly sliced
2.00 onion — chopped
3.00 garlic — cloves, crushed
3.00 tomatoes — peeled and chopped
cayenne pepper — pinch
100.00 g noodles — vermicelli
parmesan cheese — to serve
30.00 ml fresh parsley — and mint
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Method:

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.



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