Name: Pasta fagioli (pasta with beans)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 100 gram dried cannellini beans; 2 (300g) medium onions, chopped coarsely; 1 (120g) medium carrot, chopped coarsely; 1 (150g) stalk celery, trimmed, chopped coarsely; 2 tablespoon olive oil; 1 (150g) medium tomato, chopped coarsely; 2 clove garlic, peeled; 200 gram tubetti pasta; 45 gram freshly grated parmesan cheese; 1 tablespoon fresh flat-leaf parsley, finely chopped

Ingredients

100 gram dried cannellini beans

2 (300g) medium onions, chopped coarsely

1 (120g) medium carrot, chopped coarsely

1 (150g) stalk celery, trimmed, chopped coarsely

2 tablespoon olive oil

1 (150g) medium tomato, chopped coarsely

2 clove garlic, peeled

200 gram tubetti pasta

45 gram freshly grated parmesan cheese

1 tablespoon fresh flat-leaf parsley, finely chopped

Method

1.Soak beans in saucepan of water for about 6 hours.

2.Drain beans, replace the water; bring to the boil. Reduce heat; simmer about 45 minutes or until beans are soft. Drain; reserve cooking liquid.

3.Heat oil in large saucepan; cook onion, stirring, about 10 minutes. Add carrot and celery; cook, stirring, 5 minutes. Add beans, tomato and garlic; cook, stirring, 2 minutes. Add 1 cup of the reserved cooking liquid; bring to the boil. Remove pan from heat. Discard garlic.

4.Meanwhile, cook pasta in large saucepan salted boiling water about 5 minutes. Drain.

5.Add pasta to soup. Return pan to heat; simmer 3 minutes. (If it seems too dry, add another cup of reserved cooking liquid.) Season to taste.

6.Serve sprinkled with cheese and parsley; drizzle with a little extra virgin olive oil.

Women's Weekly Food

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