- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 carrot, chopped
- 1 sticks celery, chopped
- 150 g cooked or tinned borlotti beans
- 1 litres vegetable stock
- 4 large tomatoes, chopped
- 120 small dried pasta, farfalle or conchiglie
- 1 tbsp chopped, flat leaf parsley
- sea salt, and freshly ground pepper
- freshly grated pecorino cheese, to serve
- drizzle, extra virgin olive oil, to serve
1. Heat the olive oil in a saucepan over a low heat. Stir in the onion, garlic, carrot and celery and fry gently for about 15 minutes, or until softened and translucent but not browned.
2. Tip in 50g of the beans and gently crush the beans with the back of a spoon, roughly breaking them up.
3. Pour in the stock, increase the heat to high and bring to the boil. As soon as the stock is boiling, tip in the pasta, the remaining beans and the tomatoes. Boil for 6-10 minutes, or until the pasta is cooked al dente. Season the soup, to taste, with salt and black pepper.
4. Remove from the heat, stir in the chopped parsley then ladle the soup into warm serving bowls.
5. Sprinkle over some pecorino, drizzle with extra virgin olive oil and serve.
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