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Ingredients
- 250 g (9 oz) dried borlotti beans
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 90 g (3 1/4 oz) bacon slices, chopped
- 4 roma (plum) tomatoes, peeled and chopped
- 3 tablespoons chopped parsley
- 2 litres (70 fl oz/8 cups) beef or vegetable stock
- 3 tablespoons red wine
- 1 carrot, chopped
- 1 swede (rutabaga), peeled and diced
- 2 potatoes, cubed
- 3 tablespoons tomato paste (concentrated purée)
- 2 zucchini (courgettes), sliced
- 90 g (3 1/4 oz) peas
- 90 g (3 1/4 oz) small macaroni
- parmesan cheese, to serve
Method
1. Soak the borlotti beans in water overnight then drain. Add to a saucepan of boiling water, simmer for 15 minutes and then drain. Heat the oil in a large heavy-based pan and cook the onion, garlic and bacon pieces until the onion is soft and the bacon golden.
2. Add the tomato, parsley, borlotti beans, stock and red wine. Simmer, covered, over low heat for 2 hours. Add the carrot, swede, potato and tomato paste, cover and simmer for a further 15-20 minutes.
3. Add the zucchini, peas and pasta. Cover and simmer for 10-15 minutes, or until the vegetables and macaroni are tender. Season and serve with a little grated parmesan.
