Pasta e Fagioli

Serves 4

1 1/2 hours (plus overnight to soak beans)

Ingredients

Onion 1, finely diced

Carrots 2, finely diced

Garlic 4 cloves, crushed

Pancetta lardons 200g

Rosemary 4 sprigs

Bay leaves 4 leaves

Crushed chillies flakes 1 tsp (optional)

Sugar 2 tsp

White wine 1/3 bottle

Chicken (or veg) stock 1 litre

Tinned tomatoes 1

Lemon 1, juice of

Borlotti (or Cannellini) beans, dried 200g

Cavolo Nero 200g, roughly chopped

Small pasta (Ditalini, Mezzi Rigatoni, Elbow Macaroni) 300g

Parmesan 50g

Method

1. Soak the dried beans overnight.

2. In a large heavy based pan, like a Le Creuset, heat some oil and gently fry the onion and carrot until soft, about 8 minutes.

3. Add the pancetta pieces and fry for a further 5 minutes on a gentle heat.

4. Add the garlic and fry for a further minute.

5. Add the tinned tomatoes, white wine, stock, rosemary, bay leaves, sugar, lemon juice and chilli flakes (if using). Season with half a teaspoon of salt and 10 grinds of pepper. Bring to a boil.

6. Add the soaked beans, cover with a lid and cook for 30 minutes. The beans should still have a bite to them.

7. Carefully remove roughly a third of the beans with a slotted. Combine the removed beans with 250 ml of water and blitz to a smooth paste. If more water is needed then add some.

8. Add the pasta and cavolo nero and cook for about 10 minutes until the pasta is al dent. You might need to add a bit more boiling water if it is drying out too much.

9. Finally stir through the bean mixture and some finely grated Parmesan and taste for seasoning.

10. Eat, and enjoy!