Pasta e fagioli
Literally meaning pasta and beans, this is a delicious stew.
200g dried borlotti beans, soaked overnight then drained 1 small onion, finely chopped 1 stick celery, finely sliced 2 garlic cloves, finely chopped 1 tbsp picked basil leaves ½ tsp rosemary, chopped 1 tbsp parsley, chopped 1 litre chicken stock 2 tbsp passata A pinch of dried chilli 150g ditalini pasta Freshly grated parmesan and extra virgin olive oil, to serve
Place the beans in a pan, cover with cold water and bring to the boil. Simmer for two hours until soft (don’t season or the salt hardens them and they won’t cook). Drain the beans and crush half of them with the back of a fork. Toss through the whole beans. Heat a little oil in a pan and sauté the onion, celery and garlic until soft but not coloured. Add the rest of the ingredients (including the beans), except the ditalini, and bring to the boil. Add the pasta and cook for eight minutes.
Serve with parmesan and a drizzle of oil.