Stranger Foods

ItalianPasta e fagioli

Serves 6 | Prep 35 mins | Cook 30 mins

Translating as ‘pasta and beans’ and inspired by the classic Italian soup, this is cold-weather comfort food at its best.

Ingredients

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Imperial

x0.5

1 tbsp olive oil
1x 160 g pack smoked bacon lardons lardons
1 large onion, finely chopped
1 large carrot, finely diced
1 leek, sliced, white and pale green parts only
3 cloves garlic, crushed
1.2 l chicken stock, made using 2 cubes or stockpots
2x 400 g tins cannellini beans, rinsed and drained
2 tbsp finely chopped fresh rosemary (or 2 tsp dried), plus extra sprigs to garnish, optional
100 g macaroni, or other small dried pasta
100 g cavolo nero or kale, stalks removed,, stalks removed and leaves shredded
50 g Parmesan shavings, omit the Parmesan if required for dairy-free

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Heat the oil in a large saucepan and fry the lardons until crisp. Remove to a plate, using a slotted spoon.
Add the onion, carrot, leek and a pinch of salt to the fat left in the pan, then cover and cook for about over a medium-low heat until soft but not coloured. Stir in the garlic and cook, uncovered, for more.
Add the chicken stock, beans and rosemary, then simmer for . Transfer about half of the soup to a blender or food processor and blend to a smooth consistency. Set to one side for now.
Add the pasta to the soup in the pan and simmer for , stirring every now and then until it is almost cooked through. Stir through the cavolo nero or kale, along with the blended soup and the bacon lardons. Simmer for a further , adding a little boiling water if the soup is too thick. Season to taste.
Ladle the soup into bowls, scatter with Parmesan shavings and extra rosemary if using, and some cracked black pepper. Enjoy with crusty bread.