Ingredients for 4 people
3 Tins of borlotti beans drained
1 Small onion roughly chopped
100g of chopped rolled pancetta
1/2 Carrots cubed
1/2 Celery stick cubed
1 Clove of garlic
1 Sprig of sage
1 Medium potato
1/2 Tin of chopped Italian tomato
Salt and white pepper to season
150g of cavatappi De Cecco
For the flavoured oil:
3 Garlic cloves
2 Sprigs of sage
2 Sprigs of rosemary
2 Sprigs of thyme
1/2 Cup of extra virgin olive oil
Fry the vegetables, the pancetta and sage with some olive oil in a large pot.
When the vegetables are soft add the tomato and 1 litre of water. Season with salt and pepper then simmer for 10 minutes. Add the borlotti beans and simmer for another 12 minutes.
In the meantime prepare the flavoured oil by placing the garlic and herbs in a small pot with the oil. Simmer gently at a low heat until the garlic is light brown.
Whiz the soup with a hand blender and strain the flavoured oil into it.
Bring the soup back to simmer then add the pasta and cook until al dente.
Serve with a sprinkle of extra virgin olive oil and freshly ground black pepper