'wholesome and delicious'
this is a dish that is a one pot wonder and one of the most comforting and warming dishes that exists in the world. it also has the advantage of being both very flexible and very reliable. One of my friends whilst I lived in Naples made a version of this and I've been tinkering ever since. there are one or two little non traditional touches that I think add a different quality to the dish. This is extremely easy to make, it's perfect quarantine food because it uses up odds and ends and is, in the final analysis quite nutritious.
Ingredients
White beans of some kind (use canned beans, there is an argument for dried but who has the patience?)
Carrot (cut into thin semicircles)
Celery (medium dice)
Leek (or onion. chopped as you like)
Tomato puree (a tablespoon)
Garlic (three cloves)
Fresh herbs (traditionally parsley, but use what you like I'm going to use parsley and a hint of dill)
Lemon zest (put the juice in coffee tonic)
Vegetable stock (in a perfect world make some, or use a cube)
Salt and pepper (to taste)
Some dried pasta (any 'smallish' shape, in Italy i saw this made with a variety of 'broken pasta.)
olive oil (a tablespoon)
butter (a tablespoon)
Pancetta (add in to the sofrito if you eat meat)
this is a dish that is a one pot wonder and one of the most comforting and warming dishes that exists in the world. it also has the advantage of being both very flexible and very reliable. One of my friends whilst I lived in Naples made a version of this and I've been tinkering ever since. there are one or two little non traditional touches that I think add a different quality to the dish. This is extremely easy to make, it's perfect quarantine food because it uses up odds and ends and is, in the final analysis quite nutritious.
Ingredients
White beans of some kind (use canned beans, there is an argument for dried but who has the patience?)
Carrot (cut into thin semicircles)
Celery (medium dice)
Leek (or onion. chopped as you like)
Tomato puree (a tablespoon)
Garlic (three cloves)
Fresh herbs (traditionally parsley, but use what you like I'm going to use parsley and a hint of dill)
Lemon zest (put the juice in coffee tonic)
Vegetable stock (in a perfect world make some, or use a cube)
Salt and pepper (to taste)
Some dried pasta (any 'smallish' shape, in Italy i saw this made with a variety of 'broken pasta.)
olive oil (a tablespoon)
butter (a tablespoon)
Pancetta (add in to the sofrito if you eat meat)
- Sautee the celery, carrot and leeks for a good long time, longer than you think, like about half an hour. let them catch a little colour.
- Add the tomato puree and three smashed cloves of garlic. Sautee for around a minute then add the stock a little at first so you can scrape the bottom of the pan to get as much of that beautiful fond as possible.
- Add the beans and cover with a good couple of inches of Stock.
- Simmer slowly for at least an hour you want the carrot very tender but don't let it go mushy.
- Add in pasta (enough for the crowd) and cook unitil al dente, you should have a slichtly thickened broth from the pasta.
- At the last minuet stir in your fresh herbs.
This soup is a meal complete but no one would argue if you served it with some garlic bread and topped it with a bit of grated Parmesan.
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