Pasta & Bean Soup

Name: Pasta & Bean Soup (Minestra Pasta e Fagioli)
Yield: Serves 8
Cuisine: Italian
Ingredients: 500 g/1 lb 2 oz dried beans, such as borlotti or cannellini, soaked overnight in cold water; 500 g/1 lb 2 oz dried beans, such as borlotti or cannellini, soaked overnight in cold water; 500 g/1 lb 2 oz dried beans, such as borlotti or cannellini, soaked overnight in cold water; 250 g/9 oz pasta, such as ditali or macaroni, or noodles snapped into short lengths; 250 g/9 oz pasta, such as ditali or macaroni, or noodles snapped into short lengths; 100 ml/3½ fl oz extra virgin olive oil, warmed; salt and freshly ground black pepper; 2 sprigs of oregano; 400 g/14 oz tinned tomatoes, drained and chopped; 250 g/9 oz pasta, such as ditali or macaroni, or noodles snapped into short lengths; 250 g/9 oz pasta, such as ditali or macaroni, or noodles snapped into short lengths; 2 garlic cloves, finely chopped; 3 celery sticks, chopped; 2 branches of flat-leaf parsley; a sprig of rosemary; 4 tablespoons olive oil; 250 g/9 oz pancetta, chopped; 2 medium onions, chopped; 2 carrots, chopped; freshly grated Parmesan cheese, to serve; salt and freshly ground black pepper

Minestra Pasta e Fagioli

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Minestrone is literally a ‘big soup’, which uses lots of different ingredients and epitomises earthy, meal-in-a-bowl eating. If you don’t intend to eat the soup straight away, or if you are making enough for more than one meal, don’t cook the pasta in the soup or it will eventually become soggy. Instead, cook it separately just before you eat and add it to the soup as you serve it.

Ingredients

Europe
Italy
Soup
Mediterranean

Ingredients

Method