| 45 |
| Serves: people |
A classic Italian peasant dish. A simple, satisfying bean & pasta soup that's a healthy and balanced meal in itself.
INSTRUCTIONS
- Drain and rinse the beans in a sieve under the tap.
- Wash and finely chop the celery. Peel and finely chop the onion. Peel and dice the carrot and potato. Wash and chop the parsley.
- Put the pancetta in a saucepan and sauté over a low heat for 3-5 minutes.
- Add the chopped onion, celery and parsley and cook over a gentle heat for about 5 minutes, stirring frequently.
- Add the carrot and potato and cook for a further 3 minutes.
- Dilute the tomato paste in 100ml of hot water. Add to the pan together with the chilli flakes and the beans. Cook for another 10 minutes.
- Boil a kettle. Add 1 litre of hot water and ½ teaspoon of salt to the pan. Turn up the heat and bring the soup to the boil.
- Add the pasta and cook in the soup for about 10 minutes or as directed on the packet.
- Serve with a generous grind of black pepper
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