Borlotti Bean And Pasta Soup Food

PASTA FAGIOLI SOUP

Steps:

• In a small saucepan, add the oil, garlic and rosemary*. Turn the heat on to medium and soften the garlic till it starts to soften and change colour (don't let it brown).
• Add 3/4 of the can of beans, reserving the rest of the beans and water for later.
• Heat the beans through and then mash them with a fork.
• Add 1 cup water, and a pinch of salt, then bring to a boil.
• Add the pasta and boil till it is cooked (see cooking time on the pasta packet).
• Add the remaining beans and liquid from the tin. Heat through and serve with some grated parmesan cheese and a drizzle of olive oil.

BORLOTTI BEAN AND PASTA SOUP

Steps:

• Place the pancetta in a large pot over medium heat and fry it for about 10 minutes, until it is golden brown and slightly crispy. Add the onions and the olive oil and cook for 10 more minutes, until the onion is soft and light golden.
• Add the celery, drained beans, and 3 quarts of cool water. Bring the water to a boil. Take the pot off the heat to stir in the baking soda.
• Season the soup with salt and pepper and the hot pepper. Be careful not to add too much salt at this point; the water will reduce as you cook the beans and the soup will get saltier as it does. Return the soup to medium-low heat and simmer, uncovered, until the beans are tender, about 2 hours, stirring occasionally.
• Stir in the tomato paste and sugar and simmer the soup for about 10 minutes. Depending on how much water is left and how thick you like your soup, you may need to add some boiling water to the soup. Note that the starch from the pasta will thicken the soup even more.
• Bring the soup to a boil over medium-high heat. Stir in the ditalini and boil the pasta in the soup, stirring very often, until the pasta is tender, about 15 minutes. Serve hot, with grated Parmesan cheese. If you have leftovers, add some boiling water and heat the soup over low heat.

ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP

Steps:

• Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
• Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
• If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.