Pasta e fagioli
Simple Too, p. 66
This is a loose interpretation of the classic Italian pasta and bean soup. It’s one to rustle up when you need some comfort, using what you have in the cupboard. Shredded chicken or ham are great additions if you have leftovers, as well as a handful of spinach leaves. Ingredients note: Biber salçası, a Turkish red pepper paste, is not a traditional addition to this sort of soup, but it really packs a punch. It’s widely available in Turkish shops and in some supermarkets but, as a good alternative, mix the same amount of tomato paste with about a teaspoon of Aleppo chilli flakes and a pinch of sugar. Cook's tip: Always keep hold of your Parmesan rinds. Save them up (they can be stored in the freezer), ready to add a kick of umami to all sorts of soups, stews and risottos.
Ingredients
- 60ml olive oil
- 1 onion, finely chopped (170g)
- 1 large carrot, peeled and coarsely grated (100g)
- 2 garlic cloves, crushed
- 4–5 oregano sprigs
- 1 tsp ground cumin
- 3 tbsp biber salçası, mild or hot (see intro)
- 1 litre chicken or vegetable stock
- 400g tin of black-eyed beans (or cannellini or borlotti), drained (245g)
- 20g parmesan, finely grated, plus the rind if available
- 80g pepe bucato (or another tiny pasta shape)
- Fine sea salt and black pepper
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