This is a phenomenal soup, rich and filling with a complexity of flavours from the marrow bones and parsley.
Cover and soak the kidney beans overnight if you are using dry beans
Put the marrow bones into a large pot and cover with boiling water to three times the height of the bones.
Bring to the boil and add the tomato paste and add 3 flat tablespoons of salt and pepper.
Add the dried and soaked kidney beans but if you are using tinned, wait until the final hour of cooking to add these.
Stir well and reduce to a simmer, allow to simmer for 3 hours
Heat 0.5 of an inch of olive oil in a frying pan and fry the roughly chopped onions, garlic and parsley in batches until soft. DO NOT BROWN!
Add the onions, garlic and parsley to the pot about 45 minutes before serving along with a tsp of cayenne pepper and the tinned kidney beans if you are using.
20 minutes before serving add the pasta and cook until the pasta is al dente.
Serve with a generous sprinkling of freshly grated parmesan cheese. This soup improves with age and will keep covered in the fridge for 3-5 days.
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