By: Emily Richards (@ERiscooking)
Beans and pasta, can’t get much more peasant than this in a rich hearty broth. Feel free to use your favourite bean or whatever you have in the cupboard.
Ingredients:
4 oz (125 g) pancetta, diced
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
1/4 tsp (1 mL) hot pepper flakes
1 can (28 oz/796 mL) plum tomatoes
2 cups (500 mL) vegetable or chicken stock
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
1 cup (250 mL) ditali or tubetti
2 tbsp (25 mL) chopped fresh basil
Method:
In soup pot cook pancetta over medium heat for about 3 minutes or until golden. Add onion, garlic, celery and hot pepper flakes and cook for about 5 minutes or until softened.
Meanwhile, in blender or food processor puree tomatoes until smooth. Pour into vegetable mixture with vegetable stock and bring to boil. Reduce heat and simmer for 10 minutes. Add beans, ditali and basil and boil gently for about 8 to 10 minutes or until pasta is al dente.
Makes 4 to 6 servings.
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