Pasta e Fagioli

Pasta and Bean Soup

Preparation info

  • Serves

    10

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

Method

Cook the beans, then leave to rest in their cooking water.

In a large heavy saucepan heat the oil and fry the onion and celery together over a medium heat. When the onion is soft but not brown, add the garlic, chilli, rosemary and pancetta or prosciutto, and continue to fry, stirring. The pancetta should become almost crisp. Add the tomatoes with their