Ingredients
The following ingredients have 4 Servings
- 700g dried borlotti beans
- 1 large potato, peeled and halved
- 2 bay leaves
- 1 sprig rosemary, plus extra fried leaves to serve
- 80g piece flat pancetta or speck, rind removed, plus extra crispy fried pancetta to serve
- 2 garlic cloves, crushed
- 1 celery stick, thinly sliced
- 1 small piece parmesan rind, plus finely grated parmesan to serve
- 2 x 400g cans crushed tomatoes
- 2 cups (500ml) chicken or vegetable stock
- 200g small pasta (ditalini or small shells)
- Pesto to serve (optional)
Instruction
- Soak the dried borlotti beans in water overnight, then drain.
- Place the drained beans, 2.5L water, the potato, bay leaves, rosemary, pancetta and garlic in a large saucepan. Bring to a simmer over medium heat and cook for 45 minutes or until the beans are tender and cooked through.
- Remove half the beans and freeze for another meal. Discard rosemary sprig and bay leaves.
- Transfer the potato, one-third of the remaining beans and ½ cup (125ml) cooking liquid to a food processor and blend until smooth. Return puree to the pan with celery, parmesan rind, tomatoes and stock. Remove the pancetta and finely chop, then return to the soup.
- Place over medium heat, bring to a simmer and cook for 20 minutes. Add pasta and cook for 6-8 minutes until al dente.
- Serve topped with crispy pancetta, fried rosemary, parmesan and pesto.
