Italian Bean, Beef & Pasta Soup

Cook Time 1 hour

Serves 4

Ingredients

2 tbsp extra virgin olive oil

250g beef mince

1 onion, finely chopped

1 carrot, finely diced

1 celery stalk, finely diced

2 garlic cloves, minced

2 tbsp tomato paste

2 × 400g cans borlotti beans, drained

1L chicken stock

500ml water

Parmesan rind

1 sprig rosemary

1 bay leaf

200g fresh fettuccine, chopped into little squares (or any small dried pasta of your choice)

Salt and pepper, to taste

To Serve

Extra virgin olive oil, to drizzle

Freshly grated Parmesan, to serve

Method

Heat the olive oil in a pot. Add the mince and cook until golden. Add the onion, carrot, and celery and cook gently for 10–15 minutes until soft and sweet but not browned. Stir in the garlic and tomato paste and cook for a further minute.

Add the beans, stock, water, Parmesan rind, rosemary, and bay leaf. Simmer gently for 30–40 minutes.

Discard rind and herbs. Remove about ⅓ of the soup and blend until smooth, then return it to the pot.  Add the pasta and cook until al dente, stirring occasionally. Add a splash of water if the soup becomes too thick. Season with salt and pepper.

Serve with a generous drizzle of extra virgin olive oil and grated Parmesan.