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Pasta e Fagioli

Recipe submitted by jackicam

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This is a really hearty, full flavoured soup and one of the best flavoured I've ever tried. Great in winter with some shaved parmesan, crusty bread and a glass of wine.....mmm mmmm

Serves 6

Ingredients

3 rashers of Bacon - chopped
80ml extra-virgin olive oil
3 cloves of garlic - finely chopped
1 Onion - finely chopped
2 stalks of celery - chopped
2 tbsp finely chopped rosemary leaves
400 g can Borlotti Beans - drained
400g can Red Kidney Beans - drained
250 ml White wine
1 Litre Chicken Stock
400g can chopped Tomatoes
250 ml Tomato Passata
200g Maccheroni (or any short pasta)
Pepper to taste (adding salt is unnecessary)

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Method

Fry bacon in the oil in a large heavy-based saucepan and cook over medium heat until fat renders and bacon starts to colour (4-5 minutes).
Add garlic, onion, celery and rosemary and cook until soft and starting to caramelise (5-6 minutes).
Add beans and cook for 3-4 minutes, being careful it doesn’t catch.
Add wine, cooking until reduced completely (7-8 minutes)
Add stock, tomatoes and passata.
Reduce heat to low and cook, just simmering, for ½ hour, stirring frequently so mixture doesn’t catch on bottom of pan.
With a potato masher, mash a little of the soup in the pan - but not all of it.
Add pasta and cook another 10 mins.
Serve with Parmesan cheese stirred through