Rated 4.5 out of 5 based on 1 votes
- 1 cup dried borlotti beans
- 1 x brown onion, thickly sliced
- 2 x celery sticks, thickly sliced
- 2 x carrots, thickly sliced
- 2 cloves garlic
- 1 sprig rosemary
- 8 x sage leaves
- 1 Tbls olive oil
- 100 g pancetta, sliced
- 6 cups brodo
- 100 g tagliatelle pasta
- 2 Tbls extra virgin olive oil
Place borlotti beans in a bowl. Cover with water. Stand overnight to soak. Drain and rinse.
Combine onion, celery, carrot and garlic in a large bowl. Place borlotti beans, half of vegetable mixture, rosemary sprig and 4 sage leaves in a large saucepan. Cover with water and bring to boil. Reduce heat to low and simmer, uncovered, for 25-30 mins, until beans are tender. Strain mixture, discarding liquid. Cool slightly. Discard herbs and vegetables.
Heat olive oil in a large saucepan on medium. Add remaining vegetable mixture, pancetta and remaining sage. Cook, stirring occasionally, for 5 mins, until pancetta is browned. Add brodo and three-quarters of cooked beans and bring to boil. Reduce heat to low and simmer, uncovered, for 10-15 mins, until reduced slightly. Remove from heat. Cool slightly. Using a stick blender, blend until smooth.
Return soup to low heat. Bring to a simmer. Break tagliatelle into soup and cook for 3-4 mins, stirring constantly, until just tender. Season. Stir in remaining beans.
Drizzle with extra virgin olive oil, season with pepper and serve with crusty bread.
In each serve: 1995 kilojoules, 27g protein, 19g total fat (3g sat fat), 44g carbohydrate (8g sugar), 12g fibre, 1131mg sodium.
Leave a Review
Judging by the weather I might cook it tonight!!! My mum used to make it all the times back home…..miss home!!