Pasta e Fagioli

Antonio Carluccio from Antonio Carluccio's Passion for Pasta

Soups & Starters Serves 4
Cooking Time 10 to 30 mins

2 Tbsp olive oil
2 cloves garlic, peeled and finely chopped
1 carrot, diced
2 potatoes, peeled and diced
1 celery stick, diced
1 large tomato, peeled, de-seeded and diced
2 pt/1.2L chicken stock
375g/2x13oz tins cannellini or borlotti beans, drained
200g/7oz munnezzaglia, or tubettini - pasta
1 small chilli pepper, finely chopped
2 basil leaves
salt
freshly ground pepper
1 Tbsp virgin olive oil

Heat the oil and sweat the garlic. Add the vegetables and toss well. Pour
in the stock, bring to the boil and simmer for 5 minutes. Add the half
the beans. Mash the remaining beans to a pulp with the back of a fork and
add to the stock with the pasta, the chilli and the basil. Cook gently
for another 8 minutes, stirring from time to time to prevent the mixture
sticking. Skim the soup to remove any scum. Taste and add seasoning.
Serve with a trickle of virgin olive oil on top.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/