Borlotti Bean, Pancetta & Pasta
This is a classic Italian combination that will give you a much needed energy boost after a stiff hike. Borlotti beans give a smooth texture and a sweet taste so this is a soup that everyone will enjoy as a meal in itself.
Serves 4: cooking time: 25 minutes
1 x 410g tin borlotti beans, rinsed and drained
80g small pasta tubes or macaroni
1 stick celery, finely chopped
1 medium onion, finely diced
1 carrot, finely chopped
140g pancetta cubes
1 tablespoon tomato puree
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, crushed
1 bay leaf
2 tablespoons olive oil
1 litre chicken stock
Heat the olive oil in a saucepan, then sweat the onion, carrot, celery and garlic for 10 minutes until softened
Add the stock, borlotti beans and bay leaf, then bring to the boil, cover and simmer for 15 minutes
Meanwhile, fry the pancetta in a frying pan. Once the fat starts to run, add the rosemary and fry until the pancetta is dark and golden
Transfer a quarter of the soup (a couple of ladlefuls) to a bowl, then blend. Return the blended soup to the pan, along with the tomato puree, pasta, pancetta and rosemary
Cover and simmer for a further 10 minutes until the pasta is cooked. Check the seasoning and serve
Want more recipes like this?
The New Covent Garden Food Co.'s Soup for All Occations can be purchased online.