Minestra di Pasta e Fagioli (Pasta and bean soup)

By Emeri De Bortoli
Feature recipe for October 2013

Seves 4
  • 250g dried borlotti or cannellini beans
  • water
  • 400g bacon bones
  • 1 potato, peeled and diced
  • 1 large onion, chopped
  • 1 stick celery, chopped
  • ½ small Savoy cabbage, shredded
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons Italian parsley, chopped
  • 150g maccheroncini (short macaroni) or other dried pasta
  • 6 tablespoons olive oil
  • ½ cup parmesan cheese, grated
  • salt
  • freshly ground black pepper

Soak beans overnight in cold water. Next day, place drained beans in a large pot with bacon bones, potato, onion, celery, cabbage, carrot, garlic and parsley. Add enough water to just cover ingredients. Simmer gently for about 2 hours or until beans are tender, adding water from time to time to keep up the level of liquid.

When beans are cooked, puree half of the mix through a food mill and then return to soup. Remove bacon bones, shred meat from them and return it to soup with the pasta. Cook for a further 20 minutes or until pasta is ready. Stir in oil and parmesan. Season to taste. 

Enjoy with La Bohéme Act Two Pinot Noir Rosé