cannellini bean and pasta soup

zuppa di cannellini con pasta

for 6

1.5 kg fresh cannellini beans in their pods

150 g orecchiette pasta

1 large, ripe tomato

1 small bunch of fresh flat-leaf parsley

1 whole bulb garlic, cut in half

2 tablespoons olive oil

3 garlic cloves, peeled and finely chopped

2 tablespoons chopped fresh flat-leaf parsley

1 litre chicken stock (see here)

Maldon salt and freshly ground black pepper

extra virgin olive oil

Pod the beans, then place the beans in a large, thick-bottomed saucepan. Cover with water and add the tomato, bunch of parsley and the garlic bulb. Bring to the boil, then simmer for 45 minutes, until the beans are very soft, but not mushy. Drain, reserving the liquid, and discard the tomato, parsley and garlic. Set the beans aside.

Return the empty saucepan to the heat and add the olive oil, the chopped garlic and parsley. Cook until soft but not brown. Add the cooked beans, stir and cook for 3 minutes. Add half the reserved cooking liquid from the beans and enough chicken stock to cover the beans. The soup should be thick, so you may not need to add all the stock. Bring to the boil and season with salt and pepper.

Remove about a third of the beans and pulse-chop to a purée in the food processor. Return to the pot and stir into the whole beans.

Cook the orecchiette in boiling salted water until al dente. Drain and stir into the beans. Check the seasoning, drizzle with extra virgin oil and serve.