Pasta e Fagioli

Name: Pasta e Fagioli (Pasta and Bean Soup)
Yield: Serves 10
Cuisine: Italian
Ingredients: 200 g (7 oz) pancetta or prosciutto ends, cut into matchsticks; 1 bunch fresh rosemary, leaves finely chopped or pounded; 1 × 800 g (1.¾ lb) tin peeled plum tomatoes; 200 g (7 oz) pancetta or prosciutto ends, cut into matchsticks; sea salt and freshly ground black pepper; 250 g (9 oz) penne rigate; extra virgin olive oil; sea salt and freshly ground black pepper; green chicory or dandelion leaves, chopped; green chicory or dandelion leaves, chopped; Parmesan, freshly grated; 3 dried chillies, crumbled; 1 bunch fresh rosemary, leaves finely chopped or pounded; 1 head celery, including the leaves, chopped; 4 garlic cloves, peeled and chopped; 3 red onions, peeled and finely chopped; 1 head celery, including the leaves, chopped; 250 g (9 oz) borlotti beans, soaked and cooked; 4 tablespoons olive oil

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

250 g (9 oz) borlotti beans, soaked and cooked
4 tablespoons

Europe
Italy
Starter
Soup
Mediterranean

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