White Bean Soup

Serves 4
Prep Time 15 min
Cooking Time 2hr 15min
Ingredients

• 175 g/6 oz dried cannellini beans, covered and soaked overnight in cold water
• 1.7 litres/3 pints chicken or vegetable stock
• 115 g/4 oz conchigliette piccole or other soup pasta
• 6tbsp olive oil
• 2 garlic cloves, chopped finely
• 4 tbsp chopped fresh flat-leaved parsley
• salt and pepper

Method

• Drain the soaked beans and place them in a large, heavy-based saucepan.
• Add the stock and bring to the boil, partially cover the saucepan, lower the heat and simmer for 2 hours, until tender.
• Transfer about half the beans and a little of the stock to a food processor or blender and process to a smooth puree.
• Return the puree to the saucepan and stir well to mix, bring the soup back to the boil.
• Add the pasta to the soup, bring back to the boil and cook for 10 minutes, until tender.
• Meanwhile, heat 4 tablespoons of the olive oil in a small saucepan.
• Add the garlic and cook over a low heat, stirring frequently, for 4-5 minutes, until golden.
• Stir the garlic into the soup and add the parsley.
• Season to taste with salt and pepper and ladle into warmed soup bowls.
• Drizzle with the remaining olive oil
• Serve immediately.

Shopping List

• Dried cannellini beans
• Conchigliette piccole
• Olive oil
• Garlic