Name: Pasta e Fagioli (Pasta and bean soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 tbsp olive oil; 300 g fresh borlotti beans, or 200 g dried beans soaked in cold water overnight and drained; 2 basil leaves; 1 onion, finely chopped; salt and pepper; 150 g tubetti pasta (little tubes); 4 tbsp extra virgin olive oil to serve; 1 litre chicken or vegetable stock; 1 red chilli, chopped (optional); 1 tbsp tomato purée; 1 rosemary sprig

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is the best-known peasant dish in Italy. Every region has a version, but the Veneti, Trentini and Tirolesi have elevated it to a dish smart enough for posh restaurant menus. For me, it is the benchmark of a good chef - because it is so simple, it must be perfect.

Ingredients

300 g fresh borlotti beans, or 200 g dried beans soaked in cold water overnight and drained

Method

Put the beans into a heatproof earthenware pot or large pan and cover with cold water. Bring to the boil and cook gently, allowing 1 hour if using fresh beans, 1½-2 hours if using dried. Don’t salt the water or the skins will remain tough. When soft, drain and purée half of the beans in a blender or food processor, then mix together with the whole beans.

Heat the olive oil in a saucepan