Italian bean soup

Italian bean soup

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
200g dried haricot beans, soaked overnight and drained
1 bouquet garni
salt
1 tablespoon oil
60g pickled pork or bacon, finely chopped
1 onion, finely chopped
1 stick celery, finely chopped
1 garlic clove, crushed
2 tomatoes, peeled and chopped
1 teaspoon salt
freshly ground black pepper
2 litres water, hot
155g elbow macaroni
parmesan cheese, grated, to serve

Method

  1. Place beans in a large saucepan with fresh water to cover. Add bouquet garni, cover and simmer for about 1 hour or until tender. Season with salt at end of cooking time. Drain.
  2. Heat oil in saucepan, add pork or bacon, onion, celery and garlic and sauté until golden. Add tomatoes with salt, pepper, hot water and cooked beans. Simmer for 5 minutes.
  3. Add elbow macaroni and cook for a further 8–10 minutes or until macaroni is tender, adding more water if necessary. Serve hot with a bowl of parmesan cheese handed separately.
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