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http://www.lifestylefood.com.au/recipes/6888/pasta-e-fagioli-or-aussie-pasta-soup

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Pasta e Fagioli or Aussie Pasta Soup

This is a phenomenal soup, rich and filling with a complexity of flavours from the marrow bones and parsley.

Ingredients

Method

  • 1.

    Cover and soak the kidney beans overnight if you are using dry beans

  • 2.

    Put the marrow bones into a large pot and cover with boiling water to three times the height of the bones.

  • 3.

    Bring to the boil and add the tomato paste and add 3 flat tablespoons of salt and pepper.

  • 4.

    Add the dried and soaked kidney beans but if you are using tinned, wait until the final hour of cooking to add these.

  • 5.

    Stir well and reduce to a simmer, allow to simmer for 3 hours

  • 6.

    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!

  • 7.

    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.

  • 8.

    20 minutes before serving add the pasta and cook until the pasta is al dente.

Notes

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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» Top Wine Matches For This Recipe

Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Pasta e Fagioli or Aussie Pasta Soup.

 
 

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