A comforting amazing soup for those winter nights where you want to evoke the feeling of an Italian inspiring evening with special people.
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 then 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, 1/3 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.
Ingredients
Directions
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 then 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, 1/3 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.
