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Borlotti Bean and Pasta Soup
Borlotti Bean and Pasta Soup
(Zuppa di Fagioli Borlotti e Pasta)
 
 
Ingredients:

1 onion, chopped
1 celery stick, chopped
2 carrots, chopped
5 tbsp (75 ml) extra virgin olive oil
1 bay leaf
1 glass white wine
1 and 3/4 pints (4 cups) (1 liter) vegetable stock
14 oz (400 grams) can chopped tomatoes
1/2 pint (1 and 1/4 cups) (300 ml) tomato passata (bottled strained tomatoes)
6 oz (1 and 1/2 cups) (175 grams) dried pasta shapes, such as farfalle or conchiglie
14 oz (400 grams) can borlotti beans, drained
9 oz (250 grams) spinach, washed and drained
Salt and ground black pepper
Parmigiano cheese, to serve 

Directions:

Place the chopped onion, celery, and carrots in a large pan with the olive oil.

Cook over a medium heat for about 5 minutes or until the vegetables soften, stirring occasionally.

Add the bay leaf, wine, vegetable stock, tomatoes, and tomato passata, and bring to the boil.

Lower the heat and simmer for 10 minutes until the vegetables are just tender.

Add the pasta and beans.

Bring the soup back to a boil, then simmer for 8 minutes until the pasta is 'al dente'. Stir frequently to prevent the pasta from sticking.

Season to taste with salt and pepper.

Remove any thick stalks from the spinach and add the leaves to the mixture.

Cook for a further 2 minutes.

Serve in heated soup bowls sprinkled with the freshly grated Parmigiano cheese. Serves 4.

Note: Other beans such as cannellini beans, haricot beans or chickpeas, are equally good in this soup.

That's it!
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