Borlotti bean and pasta soup

Prep: 10 mins
Cook: 25 mins
Borlotti bean and pasta soup

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 carrot, chopped

1 sticks celery, chopped

150g cooked or tinned borlotti beans

1 litre vegetable stock

4 large tomatoes, chopped

120 small dried pasta, farfalle or conchiglie

1 tbsp chopped, flat leaf parsley

sea salt, and freshly ground black pepper

freshly grated pecorino cheese, to serve

extra virgin olive oil, to serve

Pour the olive oil into a saucepan and place over low heat. Throw in the onion, garlic, carrot and celery. Fry until they become semi-transparent and tender, which should take about 15 minutes.

Add 50g of the beans. Crush them lightly with the back of a spoon.

Tip in the broth. Set the heat on high and bring to the boil. When boiling, add the pasta, the rest of the beans and the tomatoes. Boil until the pasta is firm but not hard (about 6 to 10 minutes). Sprinkle with sea salt and black pepper.

Turn off the heat. Add the chopped parsley then pour the soup into 2 warm bowls.

Top with pecorino cheese and a drizzle of olive oil before serving. 

Serves
2

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Beans, Vegetables

Recipe Type
Soups, Starters, Dinner, Budget, Easy, Healthy

Level of Difficulty
Easy

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