Ingredients
- 200 g (7 oz) dried borlotti (cranberry) beans
- 60 ml (2 fl oz/1/4 cup) olive oil
- 90 g (3 1/4 oz) piece pancetta, finely diced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 celery stalk, thinly sliced
- 1 carrot, diced
- 1 bay leaf
- 1 rosemary sprig
- 1 flat-leaf (Italian) parsley sprig
- 400 g (14 oz) tin chopped tomatoes, drained
- 1.6 litres (56 fl oz) vegetable stock
- 2 tablespoons finely chopped flat-leaf (Italian) parsley
- 150 g (5 1/2 oz) ditalini or other small dried pasta
- extra virgin olive oil, to serve
- grated parmesan cheese, to serve
Method
1. Place the beans in a large bowl, cover with cold water and soak overnight. Drain and rinse.
2. Heat the oil in a large saucepan, add the pancetta, onion, garlic, celery and carrot, and cook over medium heat for 5 minutes, or until golden. Season. Add the bay leaf, rosemary, parsley sprig, tomato, stock and beans. Bring to the boil. Reduce heat and simmer for 1 1/2 hours, or until tender. Add boiling water if needed.
3. Discard the bay leaf, rosemary and parsley sprigs. Scoop out 250 ml (9 fl oz/1 cup) of the mixture and purée in a food processor. Return to the pan, season, and add chopped parsley and pasta. Simmer for 6 minutes, or until al dente. Remove from heat and set aside for 10 minutes. Serve drizzled with olive oil, sprinkled with parmesan and pepper if desired.
