Ingredients
- 2 tbsp olive oil (extra to serve)
- 1 chopped carrot
- 1 stick sliced celery
- 1 chopped brown onion
- 1/2 small celeriac (peeled and chopped)
- 150g chopped bacon rashers
- 1 x 400g can chopped tomatoes
- 1.5 litres chicken stock
- 1 x 400g can rinsed drained borlotti beans
- salt and pepper
- 100g dried stellette pasta (or other small soup pasta)
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped sage
- shaved parmesan
Method
Heat 2 tbsp olive oil in a large saucepan, add 1 chopped carrot, 1 stick sliced celery, 1 chopped brown onion, 1/2 small celeriac (peeled and chopped) and 150g chopped bacon rashers and cook over medium heat for 5-8 mins, stirring often. Add 1 x 400g can chopped tomatoes and 1.5 litres chicken stock, bring to the boil, then simmer for 10 mins. Add 1 x 400g can rinsed drained borlotti beans and simmer for 10 mins. Remove 1/2 cup beans and vegetables from the liquid and process until smooth. Return to the saucepan. Season with salt and pepper and add 100g dried stellette pasta (or other small soup pasta) and simmer for 3-5 mins. Stir in 1 tbsp chopped flat-leaf parsley and 1 tbsp chopped sage and serve topped with a tbsp of shaved parmesan and a drizzle of extra virgin olive oil.
