In Season

Mitch Orr is back, and he’s bringing top produce to the table.

PASTA E FAGIOLI SERVES 4

20g chopped shio kombu (seasoned

kelp, from Asian food shops) 1.5kg fresh borlotti beans, podded (or

600g podded beans)

2 tbs extra virgin olive oil, plus extra

to serve

3 eschalots, finely sliced

4 garlic cloves, finely sliced

400g can diced San Marzano tomatoes 2 cups (500ml) vegetable stock 400g ditalini pasta

1/2 bunch basil, leaves picked, torn Finely grated parmesan, to serve

Place half the shio kombu in a medium saucepan with 4 cups (1L) water and bring to the boil. Remove the kombu with a slotted spoon and set aside. Add the borlotti beans to the saucepan and bring to the boil. Reduce heat to medium-low and simmer for 25-30 minutes until the beans are tender. Set aside one quarter of the cooked beans. Place the remaining beans and 2 cups of the cooking liquid in a blender and whiz until a smooth puree.

Heat the oil in a large heavy-based saucepan over low heat, add the eschalot and garlic, and cook for 12-15 minutes until sweet and caramelised. Add the remaining 10g shio kombu, the soaked shio kombu and tomatoes, and simmer, stirring regularly, for 4-5 minutes until thickened slightly.

Add the borlotti bean puree and vegetable stock, and bring to the boil, then simmer for a few minutes or until warmed through.

Meanwhile, cook the pasta in a large saucepan of salted boiling water, for 6 minutes or until al dente. Drain well. Add the pasta and the reserved cooked borlotti beans to the soup, and season to taste. Add in a little extra bean cooking liquid if needed to thin the consistency. Top with basil and drizzle with extra olive oil. Scatter over grated parmesan and freshly ground black pepper to serve.