Serves 4
Preparation time 15 minutes, plus soaking
Cooking time 35 minutes
15 g (½ oz) dried porcini mushrooms
200 ml (7 fl oz) boiling water
1 tablespoon olive oil
75 g (3 oz) pancetta, cut into cubes
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
2 rosemary sprigs, chopped
400 g (13 oz) can borlotti beans, drained and rinsed
200 ml (7 fl oz) red wine
1 tablespoon tomato purée
1 litre (1¾ pints) chicken stock
175 g (6 oz) dried small pasta shapes
salt and black pepper
To serve
freshly grated Parmesan cheese
extra virgin olive oil
Put the porcini in a small heatproof bowl with the measurement water, ensuring that the mushrooms are submerged. Leave to soak for 15 minutes. Drain, reserving the soaking water, and squeeze out any excess water.
Heat the olive oil in a large, heavy-based saucepan over a low heat, add the pancetta, onion, carrot and celery and cook, stirring occasionally, for 10 minutes. Increase the heat to medium-high and add the garlic, rosemary and porcini. Cook, stirring, for 1 minute, then add the beans and wine. Boil rapidly until most of the wine has evaporated. Stir in the tomato purée, reserved mushroom soaking water and stock. Bring to the boil, then reduce the heat and simmer gently for 10 minutes. The soup can be prepared ahead to this stage.
Just before serving, bring the soup to a rapid boil and season with salt and pepper. Add the pasta and cook, stirring frequently, until al dente.
Leave the soup to stand for 2–3 minutes before serving with a scattering of Parmesan and a drizzle of extra virgin olive oil.
For chunky ciabatta croûtons, to serve with the soup, chop 4 thick slices ciabatta into large cubes, toss with 2 tablespoons olive oil and 2 crushed garlic cloves and bake in a preheated oven, 180°C, 350°F, Gas Mark 4, for 10 minutes. Remove from the oven, scatter 2 teaspoons finely chopped rosemary over the cubes and return to the oven for 10 minutes or until crisp and brown. Serve hot.