Name: Pasta e Fagioli (Pasta and bean soup)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: 1 clove of garlic, chopped finely; 1 oz (25 g) pork fat or dripping or oil; 8 oz (225 g) dried kidney or haricot beans; 1 small onion, chopped finely; 1 small carrot, chopped finely; 1 stick of celery, chopped finely; 2 tablespoons (2 X 15 ml spoon) finely chopped parsley; 2 oz (50 g) unsmoked streaky bacon, chopped finely; 14 oz (397 g) can of tomatoes, chopped roughly, with their juice; 1¾ pints (1 litre) beef stock, home-made or made with water and 2 beef stock cubes; freshly grated parmesan (or mature Cheddar) cheese; salt and freshly ground black pepper; 6 oz (175 g) ditalini or other short tubular pasta

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

I cannot think of anything I would rather have after a walk on a cold winter’s day. The combination of beans and pasta tastes delicious, and the two foods complement each other well. This soup is a satisfying meal in itself. Serve with wholemeal bread and follow with fruit.

Ingredients

8 oz (225 g) dried kidney or haricot beans
1 oz (

Method

Put the beans in a large bowl, cover with water and leave overnight. Boil for at least 15 minutes the next day, before using.

Heat the fat in a large saucepan and sauté the garlic, onion, carrot, celery, parsley and bacon until softened and the bacon slightly browned; add the tomatoes, stock and boiled and drained beans. Bring to the boil, cover and simmer until the beans are tender - a